Cream of pumpkin soup (pumpkin cream) Quick and easy recipe

Velvety pumpkin soup (pumpkin cream) is a soup made from pumpkin, usually potatoes are added, sometimes carrots and cooked with vegetable broth. There are those who add cream, I prefer not, it is already tasty and perfect without cream, better not to add unnecessary fat! I often prepare it in autumn! Read more fall recipes

Ingredients for 4 people

  • 1 kg of pumpkin (weighed without peel)
  • 250 grams of potatoes (weighed without peel)
  • 3 tablespoons of extra virgin olive oil
  • 1/2 onion
  • 1 sprig of rosemary
  • salt and pepper
  • about 1/2 liter of vegetable broth: (1 liter of water, 5 gr of salt, 1 carrot, 1/2 onion, 1 tomato, 2 sticks of celery, parsley)
Most important steps

    Watch the VIDEO RECIPE of Pumpkin soup


    • Prepare a vegetable broth: in 1 liter of cold water add 1 carrot, 1/2 onion, 1 tomato, 2 celery stalks without leaves and parsley. We cover with a lid and leave to cook.

    • We remove the peel of the pumpkin, wash it and cut it into cubes
    • we peel, wash and cut the potatoes into cubes
    • Put in a saucepan 3 tablespoons of extra virgin olive oil, 1/2 onion cut into thin slices, and let it brown, then add the rosemary, pumpkin and potatoes, let it flavor for a few moments in the oil, mixing

    • then cover with about 3 large ladles of vegetable broth. Cover with the lid and leave to cook over medium-low heat for about 30 minutes. halfway through cooking remove the sprig of rosemary, leaving some leaves anyway.
    • The squash and potatoes are soft at this point and fall apart, so they are cooked. We turn off the heat and blend everything with an immersion blender.

    • If it is too thick, add a little more vegetable broth, if it is too liquid, let it cook for another 5 minutes to thicken more.

    And here is ours ready velvety or pumpkin cream, enjoy your meal!

    Serve with croutons

    Cream of pumpkin soup (pumpkin cream)

    Cream of pumpkin soup (pumpkin cream)

    Enjoy your meal!


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