The creamy pumpkin soup is a quick, affordable, and heartwarming dish, making it a truly great option for cosy autumn and winter dinners. It’s a fantastic seasonal recipe that makes the most of readily available, inexpensive ingredients.
While the smooth, rich texture is perfect served hot on a chilly evening, the soup can also be eaten cold. Its ease of preparation—requiring just basic chopping, simmering, and blending—ensures that even on a busy weeknight, you can have a nourishing, flavorful meal ready in no time.
Tip: Replacing the stock for a vegetable bouillon can make it vegetarian/vegan friendly.
Ingredients
- 500g pumpkin (squash)
- 1 large carrot
- 1 large onion
- 1/2 l vegetable bouillon, chicken stock, or stock cube
- 1 medium potato (optional, to make the soup thicker and less sweet)
- Salt, pepper, garlic powder and paprika to taste.
- A pinch (tip of a teaspoon) of curry powder.
Prep
- Dice the pumpkin, carrot, and potato (if using) into approximately 2 cm cubes.
- Place the carrot, potato, and stock in a pot and bring to a boil.
- In a separate pan, lightly fry the pumpkin in a little oil, then transfer it to the pot with the other vegetables and stock.
- Fry the onion until softened and add it to the pot.
- Add the spices: salt, pepper, paprika, and a pinch of curry powder. Taste and adjust the seasoning as needed.
- Once all the vegetables are cooked and soft, blitz until completely smooth.
Serving
Stir in a tablespoon of thick yogurt or sour cream (omit for vegan—or use a plant-based alternative).
Garnish with a parsley leaf or cilantro for decoration before serving.
