Soup

Classic Cream of Pumpkin Soup

Name: Classic Cream of Pumpkin Soup
Total time: 35 min
Yield: 2
Ingredients: 800g Hokkaido pumpkin, deseeded and cut into cubes; 1 onion, finely chopped; 2 tbsp olive oil; 1 liter vegetable stock; 200ml cream; 1 tsp nutmeg, grated; Salt and pepper to taste; 2 tbsp pumpkin seeds, toasted; 2 tbsp sour cream; 2 sprigs fresh thyme

⏱ 35 min· 🔥 480 kcalautumnalcreamyvegetarian

A creamy soup made from fresh Hokkaido pumpkin, ideal for cold autumn days. Easy to make and perfect for impressing guests.

Ingredients

800g Hokkaido pumpkin, deseeded and cut into cubes
1 onion, finely chopped
2 tbsp olive oil
1 liter vegetable stock
200ml cream
1 tsp nutmeg, grated
Salt and pepper to taste
2 tbsp pumpkin seeds, toasted
2 tbsp sour cream
2 sprigs fresh thyme

Instructions

Heat the olive oil in a large pot and add the onion. Cook, stirring occasionally, until soft.

Add the pumpkin cubes to the pot and sauté for about 5 minutes until lightly browned.

Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer the pumpkin for about 20 minutes until soft.

Blend the contents of the pot with a hand blender until smooth. Then stir in the cream.

Season with nutmeg, salt and pepper and warm through briefly, but do not boil.

Ladle the soup into bowls and garnish with sour cream, toasted pumpkin seeds and thyme leaves.

💡 Toast the pumpkin seeds so they turn crunchy and add extra texture to the soup.