Pumpkin Soup with orange juice and ginger

This pumpkin soup is quick and easy to make and just delicious. It is freezable and can be enjoyed pretty much all year round. If there is anything left, that is, which we doubt a lot!

Children will enjoy helping you prepare the ingredients and put them all together to create this lovely recipe. And of course, Halloween is the perfect time for making it!

Time needed:

Preparation time: 20 minutes

Cooking time: 30 minutes

What you need:

  • 600g pumpkin (use the flesh only)
  • 2 onions
  • 1 tablespoon butter
  • 1-2 teaspoons curry powder
  • 800ml vegetable stock
  • 125ml orange juice
  • 1 tablespoon freshly grated ginger
  • pinch of seasalt
  • 250ml cream

1. Dice the pumpkin and chop the onions finely. In the picture, I used a Hokkaido pumpkin, that's why the skin is still on.

2. Sauté the onions for 3-4 minutes, stirring occasionally - don't let the onions get brown.

3. Add the currypowder and stir for another minute.

4. Stir in the pumpkin and sauté for another 2-3 minutes.

5. Add the stock and boil it all until the pumpkin is soft.

6. Blend it all together.

7. Bring it back to the boil and add the orange juice and the grated ginger. Salt it to taste.

8. Put it in bowls, add the whipped cream and garnish it wish chives.


You can also freeze it in batches to enjoy at a later stage!

Do you like cooking and baking with or for your family? Then have a look at our Halloween cupcake recipe - our cupcakes will definitely be a hit with the whole family!

Why not add a special touch to the house, sticking to the theme of pumpkins? We have a quick and easy idea how to decorate your tables and windows! Have a look at our pumpkin decoration idea.

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