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.

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Pumpkin and zucchini soup
Veronique van Ohmydish

Made by Véronique

Published at 2019-10-07, this recipe is for 6 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 14-09-2023

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

Pumpkin And Zucchini Soup

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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