Pumpkin soup with Za’atar croutons


  • 1 kg Pumpkin deseeded and cut into chunks
  • vegetable oil for frying
  • 2 medium red onions chopped
  • 2-3 cloves of black garlic
  • 1 tsp cinnamon
  • 1 tsp curry madras
  • 1 tsp curcuma
  • 1 red chilipepper deseeded and chopped
  • 1 cm of fresh ginger chopped
  • 1 cm of yellow root chopped
  • 1,2 ltr water
  • 2 tsp vegetable stock unsalted
  • a pinch of salt
  • black pepper
  • For Croutons
  • vegetable oil for frying
  • old bread cut in small pieces
  • tbsp Za’atar


Start by frying the onions until soft, add the garlic, chilipepper, ginger, yellow root and all the spices and stir well. Than add bit by bit the pumpkin while stirring. Add the water and vegetable stock and bring to boil. Boil until the pumpkin is soft. turn of the heat and puree with a blender until it is a creamy substance. If it is to thick add some water. Add some more of the spices, according to taste.

To prepare the croutons: Slice some old bread (or fresh if you do not have any) In this picture I used wholegrain but sourdough is also a good idea.

Fry in some vegetable oil and add the tablespoon of Za’atar. Mix well. When golden and crispy take of heat and let cool. Sprinkle a spoon in soup when serving.


  • serves: 6-8
  • preparation time: approx. 30 minutes