Pumpkin seed soup


  • 2 cups raw pumpkin or squash seeds
  • 1 liter of clean water
  • 1 clove of garlic, peeled and chopped
  • 1 medium onion, peeled and chopped
  • ½ red bell pepper, roasted, skinless and seedless
  • 2 small tomatoes (cherry) roasted or baked without skin or seeds
  • 1 tablespoon of extra virgin olive oil
  • Sea salt, freshly ground oregano, freshly ground parsley, freshly ground black pepper, to taste


Put some water and seeds in the blender. Blend to make a homogeneous cream. Strain to remove the solid parts of the skin, return the paste to the blender and slowly add the rest of the water, integrating well. Pour into a pot or soup casserole and cook on low-moderate heat to boil for 10 minutes.

In a frying pan, add olive oil and sauté the garlic and onion until it’s transparent. Then add chopped tomatoes, chopped pepper and herbs to taste. Add to the boiling pot and cook for 10 more minutes. Season with salt and pepper to taste and serve with toasted seeds on top.