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

Roasted Pumpkin Rosemary Sage soup



  • 1 large pumpkin deseeded and cut into chunks
  • 2 medum sized white onions
  • 2 chrushed cloves of garlic
  • two sprigs of fresh rosemary
  • 3-4 leaves f fresh sage
  • 1/2 tsp maldon salt
  • 1/2 tsp chili flakes (optional)
  • approx. 1,5 ltr vegetable stock (depending on size of pumpkin)
  • 1 tbsp olive oil
  • 1 tbsp fresh orange juice
  • zest of 1/4 orange


Preheat the oven at 180 ℃.

Wash the pumpkin, cut in half, and spoon out the seeds. Then cut into chunks and place them on a baking tray covered with baking paper. Clean the onions and cut them in quarters, crush the garlic cloves and mix them with the pumpkin on the baking tray. Rub the rosemary sprigs between your hands so the fragrance comes out (do not chop the sprigs!!) and sprinkle over the pumpkin and onions. Chop up the sage leaves and sprinkle as well. Sprinkle the coarse sea salt over everything and then olive oil. Make sure to mix everything well (with a spatula). When using add a dash of chili flakes. Place in the oven for 30 minutes or until the pumpkin and onions are tender.

In the meantime boil over a liter of water and when boiling add vegetable stock ( use unsalted). Transfer all ingredients from the baking tray into a large soup pan (when tender) and pour in the vegetable stock. To make sure that your soup will get a bit of thick texture make sure that the pumpkin is just covered with liquid and not more. You can always add more stock after you mixed. Add 1 tbsp of fresh squeezed orange and orange zest of a quarter of an orange (or to taste). Let cook on low heat for 5 minutes. Take off heat and blend everything until the desired thickness, use some more stock should you desire a thinner soup. Add pepper and salt to taste.

I served it with a dash of Isot peper and fresh rosemary.


  • serves : 6
  • preparation time: approx. 40 minutes

Roasted Chestnut soup



  • 2 tbsp coconut oil or olive oil
  • 1 carrot (minced)
  • 1 rib celery (minced)
  • 1 onion (minced)
  • 3 cloves of black garlic (or regular garlic)
  • 1,5 ltr vegetable broth
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • approx. 300 grams chestnuts (roasted and peeled)
  • 1/4 cup unsweetened plantbased milk (I used oatmilk)
  • salt and pepper to taste
  • dash of chiliflakes (optional)


Preheat the oven at 175 ℃.

Carve a cross in every chestnut and place them on a baking tray (single layer). Roast them for 7 minutes and then give them a stir and roast for another 7 minutes. Take from the oven, let cool and then peel. ( This requires quite a bit of time, if you do not feel like doing this all by yourself, do not worry, almost every super market carries roasted and peeled chestnuts vacuum sealed, ready to use)

In a large soup or stock pot, sauté the minced carrot, celery, garlic and onion in the plantbased oil until very soft, about 8 to 10 minutes.

Next add the vegetable broth and stir to combine well. Add the cloves powder, bay leaves, and the roasted and peeled chestnuts (keep apart one or two for decoration purposes). Bring the mixture to a boil, then reduce the heat to medium low and allow to simmer, covered, for about 30 minutes.

Remove from heat and take out the bay leaves.

Puree the soup with a blender until desired consistency is reached (you may want to completely puree it smooth or leave a few chunks, up to you!).

Over medium low heat, stir in the plantbased milk until heated through again.

Serve and add some leftover chestnut pieces for decoration and a pinch of chiliflakes to give it that extra kick!


  • serves: 6
  • preparation time: approx. 60 minutes