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-GEA pumpkin seed oil

-2.6lbs pumpkin

-1 onion, sliced

-2 garlic cloves, peeled whole

-750ml vegetable or chicken broth

-250 ml water

-salt and pepper


Cut the pumpkin into 3 cm slices. Cut the skin off and scrape seeds out. Cut into chunks.

Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth.

Season to taste with salt and pepper.

Ladle soup into bowls, drizzle over with a few drops of pumpkin seed oil. Serve with crusty bread!


Bon appétit!

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