Recipes

Creamy Pumpkin Soup – Easy, Quick, and Deliciously Warming! 🎃

10
nov

Creamy Pumpkin Soup – Easy, Quick, and Deliciously Warming! 🎃

Looking for a tasty, creamy pumpkin soup that’s super easy to make? This recipe is just what you need! With a few simple ingredients, you can have a delicious bowl of homemade pumpkin soup on the table in under 30 minutes. It’s perfect for a chilly autumn day, for lunch with a nice piece of bread, or as a warming starter.

The best part about this recipe? You don’t need any complicated ingredients or hours in the kitchen. Just a little chopping, frying, simmering, and blending… and voilà! A deliciously smooth soup that’s sure to have you reaching for a second bowl. 😉

Ingredients

200 g pumpkin
350 ml water
1 tomato
½ onion
50 ml cream (cooking cream or plant-based cream)
½ vegetable stock cube (for example, Maggi)
A little butter or oil for frying

For the topping (optional):

A handful of pumpkin seeds
Fresh parsley
A small splash of extra cream

Instructions

Step 1 – Chop the vegetables

Start by finely chopping the onion. Then cut the pumpkin into small cubes and the tomato into pieces.Using a Hokkaido pumpkin? Lucky you—you don’t even need to peel it! One less thing to do. 😉

Step 2 – Sauté the onion

Heat a little butter or oil in a soup pot. Add the chopped onion and sauté over medium heat until it turns translucent.

Step 3 – Add the pumpkin and tomato

Add the pumpkin cubes and tomato to the pot. Fry everything together for a couple of minutes to bring out the flavors.

Step 4 – Let the soup simmer

Add the water and half a stock cube. Stir everything together and bring the soup to a boil. Let it simmer gently for about 20 to 25 minutes, until the pumpkin is completely soft. You can check by piercing a piece of pumpkin with a fork.

Step 5 – Time to blend!

Once the pumpkin is soft, use a hand blender to blend everything into a smooth, creamy soup.Then add the cream and stir well. Taste the soup and see if it needs any extra seasoning or pepper.