Slightly spicy pumpkin cream soup

My sister wrote to me recently asking for “our” pumpkin soup recipe.

She could not find it anywhere but she needed it as she badly wanted to make the soup and she really loved my recipe from before.

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Slightly spicy pumpkin cream soup

When I still lived at home, me and my sister cooked pumpkin soup very often.

During the season we had plenty of pumpkins, we just needed to go to the garden and pick them up 🙂

Now I buy them at the shop or sometimes at the local market. These are not bad either 🙂

If you decide to try this recipe, I encourage you to share your comment under the comment tab.

Bon Appetit 🙂

  • Ingredients:

    • 2 liters of water or vegetable broth (you can also use vegetable cubes)
    • 1 medium-size pumpkin
    • 1 large onion
    • 1 tablespoon of butter
    • a pinch of black pepper
    • 1 tablespoon of salt
    • 1 teaspoon of grounded cumin
    • 1/2 teaspoon of powdered paprika
    • 1 teaspoon of fresh, finely chopped chili pepper (or dried chili flakes)
    • 2 big potatoes
    • croutons and sour cream for serving

  • Cut the pumpkin into cubes. Bin the seeds and the pulp.

    Add the butter to the pot, along with the chopped onion and the chili pepper. Fry them for about 2 minutes over medium heat. Afterwards, add the cumin, along with the ground pepper and continue frying for another minute.

    Pour the vegetable broth or water onto the fried ingredients, add the pumpkin pieces and the potatoes cut into smaller pieces. Boil them together for 30 minutes. Blend them once ready. Season it according to taste with salt and pepper.

    Serve with croutons and a touch of cream.

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    Enjoy!

  • IMG_10432_DONE

    The soup can seem a bit watery at first but I would advise not to reduce the amount of water added as after a short time it will thicken.

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