Pumpkin Soup Recipe - Brought from the Azores!

Pete, a British-Canadian entrepreneur and media personality, is known for his deep knowledge of fruits and vegetables. As one of our hosts in the Azores, Sao Miguel island, he brings an outrageous culinary experience to life, sharing stories about everything he grows—bananas, figs, oranges, tangerines, lemons, passion fruits, chestnuts, tomatoes, lettuce, cucumbers, watermelons, and even cauliflower. His farm estate, perched above the Atlantic Ocean, is a sanctuary where guests come to explore the rich flavors of the Azores.

One of the meals served last year at Azores Culinary Experience was this comforting pumpkin soup, prepared with fresh, local ingredients straight from Pete’s garden. Don’t miss out on more unforgettable meals, incredible hosts, and talented chefs at Azores Culinary Experience 2025 . Join me in September, 20-27th, 2025.


Pumking soup recipe serves 6. Recommend making it with fresh kabocha squash, but buttercupsquash, red kuri squash, or butternut squash would work here too. 

Ingredients

1 (4-pound) pumpkin (kabocha squash is best)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 medium carrots, cut into 2” pieces
1 whole pepper, cut into 1” pices
1 teaspoon sea salt, plus more for sprinkling
4 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cardamom
4 1/2 -8 cups vegetable broth
1 tablespoon apple cider vinegar
Freshly ground black pepper
Pumpkins seeds, cream, microgreens, etc for garnish

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the pumpkin in half and scoop out the seeds.

Drizzle with olive oil and sprinkle with salt and pepper.

Place cut side down on the baking sheet.

Roast for 40 to 60 minutes, or until very soft.

When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.

Heat the 2 tablespoons of extra virgin olive oil in a large pot over medium heat.

Add the onion, carrot, celery, pepper,salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes.

Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic.

Add the cooked squash and broth and stir to combine.

Simmer for 20 minutes, then stir in the vinegar.

Transfer to a blender, working in batches if necessary. Blend until smooth.

Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups more broth (½ cup at a time) to reach your desired consistency.

Season to taste.

Pour into bowls and garnish with cream, sour cream, roasted pumpkin seeds, fresh black pepper, and microgreens, if desired.