Pumpkin soup with toasted pumpkin seeds and toasted bread cubes


Pumpkin season

It’s that time of the year when pumpkins are all around. In sweet and salt dishes.

Whether it’s boiled, baked, mashed, in soup and risotto, or pie, always fascinated by its delicacy of taste and color.

Yellowish-orange pumpkin meat contains a number of valuable and medicinal ingredients. Addition of small amounts of protein, carbohydrate and fat, there are a number of vitamins and mineral ingredients. And there are also pectin, cellulose and other vegetable fibers.

Pumpkins are grown not only because of the edible fruit, but also for seed. As foods, pumpkin seeds have a much higher nutritional value of the fleshy parts, and make up about 10% of the weight of the fruit. They are rich in fat, protein and carbohydrates. They are much richer with vitamins and minerals, especially iron, phosphorus, potassium, calcium.

In collaboration with DM-drogeriemarkt.hr,I made this delicious pumpkin soup with toasted pumpkin seeds and bread cubes.


500 g butternut pumpkin

1 potato

1 onion

2 cloves garlic

1/2 l vegetable broth

2,5 dcl DMbio soya milk

pinch of himalayan salt

1/2 teaspoon of black pepper

1 teaspoon turmeric

1/2 cup toasted DM pumpkin seeds

1 cup toasted cubes of bread



Cut off top of pumpkin, peel it and then halve it

Scrape out all of the seeds and strings, and cut to small dices

To a large saucepan, add a little bit of butter, onion and garlic, cook for 2 min, then add pumpkin dices and potato dices, and pour vegetable broth, and cook for 20 min

Pour soya milk, add salt, pepper and turmeric and cook for another 2 min

With stick blender mash all together

On a hot pan, toast pumpkin seeds (without any fat), just for 2 min

On a hot pan, toast also bread cubes (they’re finished when they become golden brown)