Quick and Easy Pumpkin Soup with Roasted Hazelnuts

When I came home last night, I really felt like having soup, but not like putting a lot of effort into cooking. I had a little pumpkin and some carrots left and made this quick and easy dish. If you don't like hazelnuts you can substitute them with pumpkin seeds or walnuts.

pumpkin soup


  • 1 small pumpkin such as kabocha squash, pumpkin, gold nugget squash or butternut squash, peeled, cored and diced
  • 1 cup of carrots diced
  • 1 small onion, diced
  • 1 teaspoon of curry
  • 1/2 bouillon cube or ready veggie stock
  • zest from 1/2 lemon
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 1 table spoon of olive oil
  • 1 handful of hazelnuts



  1. Saute oil, curry and onions for 5 minutes
  2. Add squash and carrots, sauté for a couple of minutes
  3. Add stock or water and bouillon, just barley covering the veggies
  4. Cover and cook at a low boil for 10 minutes
  5. Add lemon juice and zest a couple of minutes before the veggies are tender
  6. Roast hazelnuts in a pan
  7. Once veggies in soup are soft, remove from heat; puree with an immersion blender or in your blender
  8. Serve with roasted hazelnuts on top.