The Best Autumn Pumpkin Soup: A Flavorful Recipe and Storage Tips with Our Wax Wraps

Autumn is the season of colorful leaves, cool evenings, and cozy meals that warm the soul. And what could be better than a creamy pumpkin soup that combines the flavors of pumpkin, apple, carrot, ginger, and garlic? This recipe is simple, healthy, and full of autumn flavors. Plus, if you have leftover pumpkin or other ingredients, our beeswax wraps and beeswax bags will help you keep them fresh for your next cooking session. Let’s get started!

Why is this soup so special?

This pumpkin soup is not only delicious but also very nutritious. Pumpkin is rich in vitamin A, carrots add beta-carotene, apple gives a touch of sweetness, ginger warms you up, and garlic boosts immunity – perfect for autumn days. Pumpkin soup is one of the most loved fall dishes, and with this recipe, you’ll fall in love with it too!

Ingredients (4 servings)

• 1 kg pumpkin (preferably hokkaido, no need to peel)
• 1 large apple
• 2 medium carrots
• 2 cm piece of fresh ginger (peeled)
• 2 cloves of garlic
• 1 onion
• 1 l vegetable broth or water
• 2 tbsp olive oil
• 200 ml coconut milk (or cooking cream)
• Salt, black pepper, nutmeg (to taste)
• Optional: seeds (pumpkin or sunflower) for topping

Preparation

1. Prepare the ingredients: Clean the pumpkin, remove the seeds, and cut it into cubes. If you have leftovers, wrap them in our beeswax wraps or bags – they’ll stay fresh in the fridge for up to 2 weeks without plastic waste! Peel and slice the carrots, peel and core the apple, then dice it. Grate the ginger and finely chop the garlic.
2. Sauté the vegetables: Heat olive oil in a pot and sauté the onion until translucent. Add garlic and ginger, and sauté for 1 minute until fragrant. Then add pumpkin, carrots, and apple. Cook for 5 minutes to blend the flavors.
3. Cook: Pour in vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the vegetables are soft.
4. Blend: Use an immersion blender to puree the soup until smooth. Add coconut milk or cream, stir well, and season with nutmeg, salt, and pepper to taste.
5. Serve: Serve hot, sprinkled with pumpkin seeds and a slice of crusty bread.

Storage tips

Sometimes a pumpkin is too big for one recipe. No worries! Wrap the rest in our beeswax wraps or beeswax bags – a sustainable alternative to plastic packaging. Made from natural wax, cotton, and jojoba oil, they help keep pumpkin, carrots, and apples fresh for much longer. Simply wash them with warm water and soap, and reuse again and again.

Why use our beeswax wraps and bags?

• Eco-friendly: Replace single-use plastic and protect the environment.
• Practical: Keep fruits and vegetables fresh for up to 2–3 weeks in the fridge.
• Versatile: Perfect for storing pumpkin, carrots, apples, or other produce.
• Easy to clean: Washable, reusable, and saves both money and nature.

Conclusion

This pumpkin soup is the perfect way to enjoy autumn – simple, healthy, and full of flavor. With our beeswax wraps and beeswax bags, you can reduce food waste and contribute to a more sustainable home.