• 800g hokkaido pumpkin
  • 200g of carrot
  • 2 parsley
  • 1 large onion
  • 3 garlic cloves
  • 1TBSP of oil / butter
  • sea ​​salt
  • ground black pepper
  • curry powder / turmeric
  • pumpkin, sunflower seeds


  1. Cut the pumpkin in half and bake it for 15-20 minutes at 200 degrees until soft.
  2. After baking, let it cool and then peel it and cut out the seeds.
  3. In a larger pot, roast onion and fried garlic on hot oil (or butter).
  4. Add chopped carrot and parsley.
  5. Let's roast for a while and add a baked pumpkin cut into smaller pieces.
  6. Season vegetables to taste.
  7. Pour the vegetables in water and cook the soup for about 15 minutes until the vegetables soften.
  8. Then we mix the soup and, if necessary, season it.
  9. The soup can be served sprinkled with roasted pumpkin or sunflower seeds.


Best culinary experience wished from Workoutic.