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Delicious Spicy Pumpkin Soup with Kohlrabi Microgreens

As the nights draw in, and we move into Autumn there is an abundance of squashes available. There is no better medicine at this time of year than a tasty, wholesome soup. This recipe can be adapted and feel free to use any type of squash. Crown Prince and Uchiki Kuri also work wonderfully well.


1.5kg of pumpkin

6 tbsp olive oil

2 chopped onions

3 chopped garlic cloves

7.5cm of grated ginger

1 tsp of ground coriander

1 tsp of ground turmeric

Pinch of cayenne pepper

1 litre of vegetable stock

Salt and pepper

1 tsp of toasted sesame seeds

Fresh chopped Kohlrabi microgreens to garnish

200g creme fraiche

How to make

Roast the whole crown prince squash in the oven on 200’C/ 400’F for 50 minutes. Make sure you prick the top of the squash with a fork and cover with olive oil.

Once cooked leave to cool. Once cool enough to handle remove skin and chop into cubes.

Meanwhile put 3 tbs of oil into large saucepan, add the chopped onion, garlic and ginger. Cook for about 4/5 minutes.

Then add the ground coriander, turmeric and cayenne pepper. Stir well.

Then add the squash and stock. Bring to boil and then simmer for 20 minutes.

Allow the soup to cool slightly before transferring to a blender/ food processor to purée.

Return to the heat to bring back to heat. Gently stir in the creme fraiche. Season well with salt and pepper.

Lightly toast the sesame seeds in a separate small saucepan.

Garnish the soup with the fresh kohlrabi microgreens, toasted sesame seeds and an extra scoop of creme fraiche. Serve with a crusty French baguette.

Voila! Bon appetite :)

Pumpkin Soup / Kohlrabi Microgreens

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