showery weather soup: quick & dirty!

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It’s springtime! The sunshine is warming your neck, a gentle breeze is refreshing… but then suddenly there is one of those days when the temperature drops again… & drops… & raindrops keep falling on your head… & the breeze gets stormy… That’s exactly the time for a hot soup keeping you warm & comfortable!



It was raining, my hair got wet, it was cold – I was cold: when arriving at home in the evening I started thinking about a nice warming soup – immediately. I rummaged through my pantry & found some canned pumpkin puree… thought & done: I made a creamy pumpkin soup!

…& it was a really quick affair!

Let’s start…

… w/ the ingredients:

We need:

  • pumpkin puree
  • whipping cream
  • desiccated coconut flakes
  • bacon
  • onion
  • carrot
  • ground ginger
  • ground coriander
  • ground sweet paprika
  • salt & pepper
  • pumpkin seed oil.

So we chop the onion, the carrot & the bacon & fry it in a pan for about 10 min (w/ some frying oil!).

In the meantime we mix the pumpkin puree w/ the whipping cream, the desiccated coconut flakes & the spices.

We start heating the mix & add the fried onion, carrot & bacon.

Be careful:
The pumpkin mix tends to bubble & splash – so stir permamently.

You don’t need any lenghty cooking: the pumpkin puree is ready out of the can & the rest is fried… Only heat it up!

Distribute to 4 bowls… & add a splash of dark pumpkin seed oil to each bowl!

Serve immediately!


showery weather soup: quick & dirty!

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2-4

showery weather soup: quick & dirty!

It’s springtime! The sunshine is warming your neck, a gentle breeze is refreshing... but then suddenly there is one of those days when the temperature drops again... & drops... & raindrops keep falling on your head... & the breeze gets stormy... That’s exactly the time for a hot soup keeping you warm & comfortable!


  • 500 g pumpkin puree
  • 1 onion (medium size) OR 3-4 spring onions
  • 1 carrot (rather large)
  • 20 g bacon
  • 2 tbsp desiccated coconut flakes
  • 3 tbsp whipping cream (mixed w/ the coconut to emulate coconut milk)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground sweet paprika
  • 1/2 tsp ground coriander
  • 1 tbsp oil (e. g. peanut oil) - for frying
  • 1 tbsp pumpkin seed oil - for frying
  • 4-5 tbsp whipping cream (for the soup)
  • salt & pepper
  • some pumpkin seed oil (for serving)

How to...

  1. Chop the onion, the carrot & the bacon.
  2. Add the oil reserved for frying to a pan & add chopped onion, carrot & bacon.
  3. Add salt & pepper.
  4. Fry for about 10 min until tender - stir constantly.
  5. Add the spices & the coconut cream mix to the pumpkin puree.
  6. Heat the pumpkin puree in a pot, but carefully: it tends to bubble & splash!
  7. Add the contents of the pan & stir constantly.
  8. Add salt & pepper until you feel it's ok.
  9. Add remaining whipping cream & stir.
  10. Distribute the soup in bowls & add a splash of pumpkin seed oil on top.
  11. Serve immediately.


It’s a nice starter for 4 people as well as a main soup dish for 2 (accompanied by some baguette w/ butter or so).

Desiccated coconut flakes mixed w/ whipping cream: This is a solution if you run out of coconut milk.

Sorry: no empirical data on storing leftovers in the fridge or freezing the soup available!


This hot soup will not only rewarm you by its temperature, the spices will give you a nice inner feeling of cosiness for the next hours…


For the record:
I used cannes pumpkin puree… it comes from the baby food shelves in my trusted food store. It’s organic & contains nothing but pumpkin puree – no salt, no spices, no preservatives, no additives, no whatever… Each little jar contains 125 gr which is ok for a starter soup bowl. (You may remember that I told you before that canned pumpkin puree is not common in Germany.)
Okay…. nobody will stop you if you lay your hands on a pumpkin (e. g. a Hokkaido), cut it into pieces, remove the seeds & bake it in your oven for about 30 min. Afterwards you can easily mash it to create your own homemade pumpkin puree!


For the record:
Instead of using desiccated coconut flakes you may – of course – use coconut milk!


The onion & the carrot as well as the bacon will be tender, but remain as they are… bits! If you like a totally „smooth“ soup you may reach for a handheld blender & puree the soup. (I admit that I prefer any creamy soup having some bits staying…)



The businesswoman with too many office hours thinks

This is a quick soup – at 1st glance I thought it would get complicated because of rather many ingredients, but the thresholds cleared away…
I really liked the soup – you may add some more ground paprika – the spicy type!



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