Mellow Pumpkin Soup

pumpkin soup 1

My first November spent at uni was, well, not the best. After my first exams and - what I know only now - a couple too many tear-inducing trips back home, I took the change of weather particularly bad, spending days after days without appetite for much in life other than ice-cream. Halfway through what is said to be the gloomiest of months, I made a promise to myself to put effort into making this time particularly interesting and filled with obligations. 

This year, November finds me so busy I only rememberd about that pact when I opened my old journal in search of some addresses. Last weekend I made one of my dreams come true; I saw Caribou live! I would probably continue reliving the concert in my head if it weren’t for the fact that in less than 48 hours I’ll be having dinner in London. And the weekend after that, I’ll be taking my mom to my favorite secret spots in Milan. In between all of those travels: great articles, unexpected street markets, walks in crazy downpours, some really intense, provoking conversations, the excitement of learning new skills and slow development of ideas - life feels so rich (yet far in the future) I have problems falling asleep. 

The soup was made to slowly empty the fridge before I leave - a quarter of a pumpkin, some limp carrots found deep in the crisper, an apple added more because we have an abundance of those rather than stricktly with flavor in mind. It’s also the first pot of pumpkin soup I made without drowning the vegetable in coconut milk, and luckily so, because this version might be even more to my liking than the usual Thai notes.

Mellow Pumpkin Soup


(serves 2-3)


1 tbsp olive oil

1 small onion, chopped

1/4 medium pumpkin, cubed into 0.5 cm pieces (2 cups)

2-3 small carrots, chopped

1 apple, cubed

3 cups water/stock

1 1/2 tsp dried thyme 

1 tbsp maple syrup

1/4 tsp chili flakes

salt, pepper to taste 

How to:

Add the oil to a deep pot, fry onion until transculent, about 5-7 minutes, stirring frequently. Add the carrot, cook for 5 minutes, then add the pumpkin and apple cubes. Cover with water or stock, add the thyme and some salt and pepper. Bring to the boil, then lower the heat to low and let cook for 25-30 mins, until the apples fall apart completely and the carrot bits look soft and smooshy. 

Transfer to a blender or blend with an immersion blender until smooth. 

Divide between bowls, sprinkle with some chili flakes and drizzle with 1 teaspoon maple syrup per bowl. 

pumpkin soup 2