Last week we are living rapid temperature chances. Crazy weather! And a risk of an infection is looming. So, there’s nothing better than a hot bowl of soup. I have chosen my favorite soup recipe to share with you, my pumpkin one!

Pumpkin is a vegetable with great nutritional value with anti-inflammatory action and first-class source of protein. Brothers Grimm knew something when they referred to its magical qualities in the classic Cinderella fairy tale. It’s a miraculous superfood and it’s best to integrate it into our diet.

PREP TIME :   10’    ■ COOK TIME: 20’ 

Pumpkin soup


  • 1kg pumpkin cropped into large chunks
  • 1 large onion
  • 2 leeks (the white part only) finely sliced
  • 2 carrots finely sliced
  • 700 ml vegetable both
  • 2 tbsp extra-olive oil
  • 2 teaspoon minced, peeled ginger fresh
  • 1 teaspoon cumin
  • Salt
  • Cayenne pepper


  1. Heat oil in a large saucepan add the vegetables and cook, until softened. Add the pumpkin chunks, stirring until turn golden. In this way our vegetables do not lose their precious ingredients.
  2. Pour the vegetable both, cover, turn heat to low and simmer for 20 minutes.
  3. Add the spices and ginger and cook for 10 minutes.
  4. Remove the soup from heat. Using an immersion blender, blend mixture until smooth.
  5. Land the soup into individual bowls, add a swirl of yogurt if you like. Garnish with cumin.

Make your own pumpkin velvet soup and upload your meal to Instagram & facebook story, tag #thefunkyfoodist and #pairedwithvintage, so we can admire your masterpiece!

Good luck♡