Easy pumpkin soup with creamy texture and fantastic taste! Ideal for the winter days to come!

10 min


30 min





  • 1 kg pumpkin, peeled and seeds removed
  • 2 onions
  • 2 carrots
  • 1 star anise
  • 200ml whipping cream
  • 50ml petimezi
  • 150gr apaki (Cretan deli meat made of pork)
  • 100gr boiled chestnuts
  • ½ handful of chives
  • 1lt vegetable broth
  • thyme
  • 80gr butter
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • Salt, pepper


  1. Place a pot over medium heat with 1 tbsp of butter. Chop the onions into slices and sauté until soften.
  2. Slice up the chives, and cut in quarters the pumpkin with the carrots. Add them into the pot and sauté.
  3. Add the vegetable broth, star anise and boil until the vegetables soften.
  4. Add the boiled chestnuts and boil for 2 more minutes.
  5. Transfer the soup in a multi (or an immersion blender) and beat until the soup becomes smooth and creamy.
  6. Put the mixture back to the pan, add the whipping cream, petimezi, ginger, clove, salt and pepper and allow to boil.
  7. Remove from the heat, add the butter and stir.
  8. Top with some thyme and deep-fried apaki for garnish and serve.