Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed; 2 carrots, coarsely chopped; 2 onions, cut into wedges; 2 1/2 tablespoons vegetable oil; 1 large potato, sliced; 1 quart water; 3 cubes chicken bouillon, crumbled; 1 cup heavy cream; 1 1/4 tablespoons ground nutmeg; 1 teaspoon ground black pepper; salt to taste

Servings: persons

1
Preheat oven to 425 degrees F (220 degrees C).
2
Place pumpkin, carrots and onions in a baking dish or roasting pan.
3
Drizzle with vegetable oil.
4
Bake in preheated oven 40 minutes, until soft but not blackened.
5
In a large pot over medium heat, bring water and bouillon to a boil.
6
Cook potato in simmering water until soft, about 20 minutes.
7
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth.
8
Return to pot over low heat, and stir in cream, nutmeg, pepper and salt.
9
Heat gently; serve.

1203

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed, 2 carrots, coarsely chopped, 2 onions, cut into wedges, 2 1/2 tablespoons vegetable oil, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions