Pumpkin cream soup – the simple basic recipe

Pumpkin cream soup

You can easily make classic pumpkin cream soup yourself. Our basic recipe is quick to prepare and refined as you like – sometimes fruity and mild, sometimes spicy and hot. That’s how it’s done!

Which pumpkin do you use to cook pumpkin cream soup?

For creamy pumpkin soup, we use Hokkaido, butternut, or nutmeg pumpkin. The advantage of Hokkaido: you can use it with the shell and you don’t need to use the vegetable peeler – as is the case with preparing butternut and nutmeg squash. While Hokkaido has a fine, nutty taste, the butternut stands out for its tender and buttery pulp, which makes soups even more creamy. The nutmeg pumpkin is very suitable for a particularly spicy note because its juicy pulp tastes slightly like nutmeg and naturally gives pumpkin dishes a little more pep.

Pumpkin cream soup – ingredients for 4 people

  • 1 kg pumpkin (e.g. Hokkaido, butternut or nutmeg)
  • 2 onions
  • 2 tbsp butter or oil
  • 2 tbsp flour
  • 800 ml of vegetable stock
  • 200 g whipped cream
  • Salt, pepper
  • freshly grated nutmeg

How do you make pumpkin cream soup?

  • Cut the pumpkin in half or quarter and then peel it and then cut it into pieces. Peel and dice the onions.
  • Now heat some butter in a large pan. Steam the onions until translucent. Briefly sauté the pumpkin. Dust the flour over it and sweat it.
  • Pour in the broth and cream. Bring the pumpkin cream soup to a boil and cover and simmer over low heat for about 25 minutes.
  • Puree the pumpkin cream soup with a hand blender and season with salt, pepper, and nutmeg. Garnish with a dollop of crème fraîche, pumpkin seed oil, fresh herbs, or roasted pumpkin seeds and serve.

How long can you keep pumpkin cream soup?

Cream pumpkin soup is best kept in a tightly closed container in the refrigerator. Make sure that you let it cool down completely beforehand – this will keep it around 3-4 days. If you want to cook pumpkin cream soup in advance, you can also freeze it and keep it stable for at least 3 months .

Refining pumpkin cream soup – tips & tricks

  • The basic recipe is particularly fine if you add about 1/8 l white wine along with the broth and finally pass the finished soup through a sieve.
  • If you replace about 200 g of pumpkin with potatoes, the soup gets an even creamier consistency. Sweet carrots also go well with pumpkin.
  • Seasoned with a little orange, lemon, or lime juice, pumpkin soup gets a fruity-fresh note. Also ingenious: sweat apple or pear pieces with pumpkin and onion or use steamed as a soup insert.
  • Fried minced meat, homemade croutons and fresh herbs are also suitable as a soup topping. Parsley or chives add extra flavor to the pumpkin cream soup. For extra freshness, you should try pomegranate seeds and chopped mint or some fresh coriander. Very good!

Pumpkin cream soup vegan – that’s how it works

You can also easily prepare our basic recipe for pumpkin cream soup vegan. To do this, replace the cream with unsweetened coconut milk. This not only gives the pumpkin soup the creaminess it needs but also an exotic touch. Vegan butter, margarine, or sunflower oil are great for sweating pumpkins and onions.