Creamy pumpkin soup

Name: Creamy pumpkin soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Pumpkin, peeled; 1 Onion; 1 Potato; 2 tbsp Olive oil; 750 ml Vegetable stock; 100 ml Cooking cream; 1 pinch nutmeg; Salt (to taste); Black pepper (to taste)

Velvety pumpkin soup with a touch of cream and nutmeg. Warming, cheap and easy to freeze.

45 min15 prep · 30 cook
EasyDifficulty
200 kcalper serving

Ingredients

4 servings

Pumpkin, peeled800 g
Onion1
Potato1
Olive oil2 tbsp
Vegetable stock750 ml
Cooking cream100 ml
nutmeg1 pinch
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Cut the pumpkin, onion and potato into chunks.
2
Soften the onion in the oil over medium heat.
3
Add the pumpkin and potato and stir for a few minutes.
4
Pour in the stock and simmer until everything is very soft.
5
Blend with the cream and nutmeg until smooth. Season with salt and pepper.

Tips and questions

Can I freeze pumpkin soup?: Yes, for up to 3 months. It freezes best before adding the cream, so stir that in when you reheat it.
How do I make it vegan?: Swap the cream for coconut milk or oat cream. Coconut milk adds a slightly sweet note that suits pumpkin well.
Which pumpkin works best?: Butternut squash or another dense, sweet variety. Watery pumpkins give a thinner, blander soup.

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Creamy pumpkin soup

Ingredients

Steps

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