155 – Saffron Flavored Pumpkin Soup

It is time for a soup recipe what’s tastier that a Saffron Flavored Pumpkin Soup? This soup is super creamy and very versatile. I am using Kabocha squash as the main ingredient but feel free to replace it with another type of pumpkin or squash (e.g. butternut squash). Also, feel free to add other vegetables such as carrots or potatoes. And finally, this is a milk based soup, so if you are lactose intolerant replace the milk with soy milk and if you want a richer flavor replace some of the milk with heavy cream. Enjoy!


  • 1 Kabocha squash, approximately 4 pounds
  • 2 leaks, trimmed
  • 3-4 cups of milk
  • 1/4 cup of flour
  • 4 tablespoons of butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 1/4 teaspoon of ginger powder
  • A large pinch of saffron
  • 1 whole nutmeg


1- Cut the Kabocha squash. You have to use a very sharp knife and be very careful. This part needs some muscles! but once done, everything else is easier!
2- Remove the seeds and skin from each Kabocha slice. The cube the Kabocha flesh.
3- Slice the leeks. Disgard the ‘green’ part of the leeks we are only using the white parts.
4- Place the squash and leeks in a large cooking pot. Cover them with water. Cover the pot and cook on medium-high heat for 45 minutes or until the squash becomes soft.
5- Once the squash is done, strain.
6- Remove the water from the cooking pot and use it again to make the soup base.
7- On medium heat melt the butter. Add the flour and mix well. Then add 2 cups of milk and continue mixing.
8-Add the spices and grate some of the nutmeg in the milk mixture.
9- Add the squash and leaks to the milk mixture.
10- using a hand mixer, puree the squash into the milk mixture. If you do not have a hand mixer, you can mix the soup in a normal food processor then pour it back to the pan.
11- Add another 1-2 cups of milk to get the consistency desired.
12- Continue cooking on medium heat for 10-15 minutes.
13- Taste the soup and adjust the spices accordingly (salt, white pepper, ginger powder, and nutmeg).
Serve the soup immediately!
14- Note: you can freeze this soup by placing it in an air-tight container. Let the soup cool down then place it in the freezer for up to 3 weeks. Thaw before using then heat it up with some milk or cream.