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Pumpkin Soup

As autumn descends and the weather gets colder in Bulgaria why not visit a local market, which are full to bursting with pumpkins of all shapes and sizes ... and make this delicious and warming soup.


Half a pumpkin (de-seeded and diced)
2 large tomatoes, diced
4 cloves garlic, crushed
300 ml vegetable (or chicken) stock
200 ml cream
Fresh, chopped basil
Olive oil
Salt and milled black pepper


Heat 2 tbsp of olive oil in a large pan. Add the pumpkin and sauté for 5 minutes.

Add the garlic and sauté for another 2 minutes.

Add the chopped tomatoes and continue to sauté for a further 5 minutes, season with salt and pepper.

Pour in the stock, bring to the boil and simmer for 15 minutes.

Blend the mixture and transfer to a serving dish.

Stir in the cream, sprinkle with chopped basil and serve with crusty bread or toast.


Feel free to double up the quantities shown, use up the entire pumpkin and make a whole load of soup as it can be frozen and reheated. Also, don`t throw away the seeds simply wash well, and lightly coat in a mxture of salt and flour and cook for about 20 - 30 minutes, then allow to cool. A great snack with a beer.