Name: Pumpkin Soup Recipe
Prep time: 30 min
Ingredients: 2 pounds 1 kg pumpkin, peeled and chopped; 1 large onion (roughly chopped); 2 medium-sized carrots (peeled and diced); 2 medium-sized potatoes (peeled and diced); 2 garlic cloves; 2 tbsp olive oil; 4¼ cups 1.1L water/vegetable stock/chicken stock; 1/3 cup cream (leave out for vegan version); 1 tsp thyme; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; Sour cream (optional); Pumpkin seeds (optional)

Pumpkin Soup Recipe

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Creamy pumpkin Soup recipe – easy, comforting pumpkin soup that anyone can make. Best soup for autumn and winter season. For a vegan version of this soup you can substitute the cream with count cream or just leave it out.

A white bowl filled with creamy pumpkin soup, garnished with a swirl of cream, parsley, and seeds. The bowl sits on a matching white saucer on a wooden table.

Pumpkin Soup Recipe

5 from 2 votes

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Prep Time 30

WORK TIME 30

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

2 pounds 1 kg pumpkin, peeled and chopped
1 large onion roughly chopped
2 medium-sized carrots peeled and diced
2 medium-sized potatoes peeled and diced
2 garlic cloves
2 tbsp olive oil
4¼ cups 1.1L water/vegetable stock/chicken stock
⅓ cup cream leave out for vegan version
1 tsp thyme
1 tsp salt
½ tsp black pepper
½ tsp ground nutmeg

For serving:

Sour cream optional
Pumpkin seeds optional

Instructions

DIRECTIONS

1. In a large pot heat olive oil over medium heat. Add chopped onion and garlic. sauté for 3-4 minutes. Add diced carrots and cook 2 minutes more. Add potatoes, pumpkin and pour in the stock.
2. Season with salt, pepper and thyme. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, until all the vegetables are soft.
3. Take out the thyme.
4. Puree with an immersion blender or in a stand blender until very smooth.
5. Add the cream and nutmeg, stir and bring to a simmer.
6. Garnish with pumpkin seeds and eat with sour cream (optional).