Pumpkin and zucchini soup


This pumpkin and zucchini soup is easy, vegetarian and silky smooth. A bit spicy, savory and salty because of the spices, coconut and peanuts.

45 minutes 6 people Soup
Pumpkin and zucchini soup


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  • 2 kilo pumpkin
  • 1 zucchini
  • 1 onion
  • 2 garlic cloves
  • about 4 cm ginger root
  • sunflower or other neutral oil
  • 1 tablespoon curry powder
  • pinch of chili powder
  • 1,5 liter vegetable stock
  • dash of soy sauce
  • pepper and salt to taste
  • large dash of coconut milk
  • handful of (salty) peanuts (or use cashew nuts instead)
Pumpkin and zucchini soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan
  • wooden spoon
  • optional: fine grater
  • (immersion) blender


45 minutes 6 people Soup

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Preparation -- 15 minutes

Peel the pumpkin, remove the seeds and chop into chunks. Rinse the zucchini, remove the ends and also chop into chunks. Peel and coarsely chop the onion and garlic cloves.

Peel the ginger and finely chop or grate it. 

Pumpkin and zucchini soup
Pumpkin and zucchini soup

Finishing the pumpkin and zucchini soup -- 30 minutes

Heat oil in a large pan and sauté the onion, garlic and ginger for a few minutes. Add the pieces of pumpkin and zucchini and sauté them a few minutes more.

Add curry and chili powder and sauté a bit more. Pour in vegetable stock and bring to a boil. Turn down the heat and let it simmer for about 20 minutes.

The exact time depends on the size of the vegetable chunks. Use an immersion or regular blender to blend the soup until it's smooth. Season with soy sauce, pepper and salt.

Serve with a bit coconut milk and (salty) peanuts, enjoy!

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