pumpkin cream soup

Autumn time is pumpkin time - recipe for a pumpkin cream soup.


  • Use 1 medium-sized Hokkaido pumpkin weighing approx. 1000 - 1200 g, unpeeled
  • 1 - 2 tablespoons of olive or rapeseed oil
  • 2 - 3 carrots
  • 2 medium potatoes
  • 1 small onion
  • Add 1 - 1.2 L vegetable stock or seasoning with water
  • salt and pepper
  • as desired, one more dollop of sweet or sour cream or sour cream
  • Finely chopped parsley


  1. Wash the pumpkin unpeeled under running water, dry it, cut it off at the top and bottom, slip it onto a cutting board, hold it well and cut it in half, then divide it again into quarters.
  2. Thoroughly remove the kernels with a tablespoon and also divide the pumpkin meat into coarse pieces.
  3. Carefully chop the carrots into a soup pot in the oil and add the potatoes in pieces and the onions.
  4. Then add the pumpkin cubes in the pot and steam for about 10 minutes / fry, also stir thoroughly.
  5. Now fill up with broth and or water, season with salt and pepper after boiling and simply cook for about 25 minutes.
  6. Remove from the plate and puree with the blender, dip deeply ... otherwise there will be splashes.
  7. If you like it, you can either add a dollop of sweet or sour cream or sour cream to the plate on top.

Good Appetite.

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