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Duration :

75 Minutes

Difficulty : Medium
Serves :

2 – 4 People


  • 1 pumpkin
  • 2 cloves of garlic
  • Dry ginger to taste
  • 4 tbsp Extra Virgin Olive Oil
  • White pepper to taste
  • Cloves to taste
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste
  • ½ cup cream


  1. Cut the cap of the pumpkin and put it aside, remove the seeds with a spoon and extract the pulp inside. After cutting the pulp into pieces, put in a saucepan with extra virgin olive oil, crushed garlic cloves and grated ginger.
  2. Dust with the spices and cook over medium heat for about 20 minutes, stirring often and vigorously to chop the pumpkin pulp to the desired consistency.
  3. Towards the end of cooking, add salt, pepper and fresh cream.
  4. Cook for another 5 minutes, pour the soup into the shell of the hollowed pumpkin and serve hot.

Products used

Get them from all leading supermarkets

Extra Virgin Olive Oil