Pumpkin soup is one of the most sought-after winter’s classics. It’s difficult to resist its hearty, sweet taste and velvety texture. Pair it with Playia White Dry by Oenou Yi – Ktima Vassiliades for a quick, yet elegant dinner.


  • 2 tbsps coconut oil
  • 1 onion, cubed
  • 2 garlic cloves, finely chopped
  • 2 cm. fresh ginger, grated
  • ½ kg pumpkin
  • ½ tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper (optional)
  • 1 lt vegetable broth
  • 400 ml coconut milk

To serve:

  • pumpkin seeds
  • thyme springs


  1. Heat the coconut oil to a saucepan.
  2. Add the onion, garlic and ginger and let them wither.
  3. Add the pumpkin and stir for 2 minutes.
  4. Add the cumin, paprika, cayenne pepper, season with salt and pepper and stir.
  5. Add the vegetable broth and let the ingredients boil for 45 minutes, until the pumpkin softens.
  6. Puree the soup in a blender and add the coconut milk. Bring to a boil again.
  7. Serve with pumpkin seeds and fresh thyme, next to a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.