Soups & creams
Pumpkin Soup
Creamy homemade pumpkin soup with potato, onion, vegetable broth and a pinch of nutmeg, blended smooth. Serves 4, ready in 65 minutes.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the soup
To serve
Method
Prepare the vegetables
Peel 1 kg pumpkin and 1 medium potato (200 g) and cut them into 2 cm cubes. Chop 1 onion and 2 garlic cloves.
Sauté the onion and garlic
Heat 30 ml olive oil in a wide pot over medium heat and sauté the onion and garlic for 5 minutes, until soft.
Add the pumpkin and potato
Add the pumpkin and potato and stir for 3 minutes.
Pour in the broth
Pour in 800 ml hot vegetable broth, add 1 teaspoon salt and 1 pinch of pepper, and bring to a boil.
Cover and cook
Cover the pot and cook over medium-low heat for 25 minutes, until the vegetables are tender.
Blend
Blend with an immersion blender until smooth.
Add the cream and nutmeg
Add 100 ml heavy cream and 1 pinch of nutmeg, and warm for 3 minutes without boiling.
Serve
Serve in deep bowls with a swirl of cream and 2 tablespoons toasted pumpkin seeds.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 6.7 g
- Carbohydrates
- 32 g
- Fat
- 20 g
- Sodium
- 1004 mg
Estimate per serving. The pumpkin is calculated with raw pumpkin as a reference value. Sodium includes the salt in the broth and the added salt, so it drops a lot if you use unsalted broth.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Pumpkin soup is made by sautéing onion and garlic, simmering pumpkin and potato in vegetable broth, and blending everything until smooth. The potato adds body and the cream makes it silky.
The vegetables simmer 25 minutes, are blended, and are warmed for 3 minutes with cream and nutmeg. Serve with a swirl of cream and toasted pumpkin seeds. It serves 4.
Frequently asked questions
Which pumpkin is best for soup?
A sweet, orange-fleshed pumpkin such as sugar pumpkin, butternut or kabocha: it softens well and gives an intense color.
What is the potato for in pumpkin soup?
It adds body and a creamier texture, without flour or thickeners.
How long does pumpkin soup keep?
Up to 4 days in the fridge in a closed container, and up to 3 months in the freezer.
