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Pumpkin Cream Soup

It has a great taste, it is easy and fast to prepare, and it is very decorative. This soup is delicious by itself as a warming meal for cold autumn days, but it can also be served as a course in more elaborate dinners. Depending on our taste, we can make it spicy, or we can leave out hot ingredients.

Pumpkin Cream Soup


  • 1 large pumpkin (2.5 – 3 kg);
  • 2 tablespoons olive oil;
  • 1 tablespoon butter or margarine;
  • 1 finely chopped red onion;
  • 1 liter chicken or beef broth;
  • 1 large, peeled and cubed potato;
  • 2 teaspoons grated orange peel;
  • 1 teaspoon curry powder;
  • Tabasco sauce, hot pepper to taste;
  • salt and peppercorn;
  • 2 tablespoon roasted pumpkin seeds;

Wash pumpkin and cut it in halves. With a spoon, scoop out the middle. Peel off the skin and cut the flesh in cubes.

In a pot, heat olive oil and butter over medium heat. When butter is completely melted, add the onions and sauté them for 2-3 minutes. Add pumpkin cubes, broth and potatoes and turn heat to maximum. When the soup starts boiling, turn heat down, cover the pot and let it cook until the vegetables become soft (about 20-25 minutes).

Pumpkin Cream Soup

Use a blender to cream the soup. If using a blender with a cup, move vegetables into it wit a strainer, but add a small amount of broth as well. Add the orange peel and the spices, and bring the soup back to boil. Serve it in a pre-heated bowl or cup, decorated with roasted pumpkin seeds and orange peel.