Creamy Pumpkin Soup

by Keesha
Keesha's Creamy Pumpkin Soup

My fresh Pumpkin Soup is a great way to start the autumn season. What is a wet, cold and windy day without a warming soup? This pumpkin soup recipe with carrots and potatoes is simple and is prepared very quickly. The soup can easily be kept in the fridge for a few days which will save time on a busy working week. It can generally be used as a full meal or as a nice starter. Of course, there are many nice ways of decorating it for special occasions – for this one, I filled the soup in small pumpkins and garnished it with a few drops of pumpkin seed oil and roasted pumpkin seeds. I hope you enjoy it!

Keesha's Creamy Pumpkin Soup
My fresh Pumpkin Soup is a great way to start the autumn season. What is a wet, cold and windy day without… International Creamy Pumpkin Soup European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Onions
  • 1200g Pumpkin
  • 160 g Carrots
  • 400g Potatoes
  • 400ml Coconut Milk
  • Butter
  • Salt
  • Pepper
  • Curry powder
  • Chives

Instructions

Peel the onions and chop them.

Scrape the seeds out and cut the pumpkin into pieces.

Peel and cut the carrots and potatoes.

Heat the butter in a large pot.

Braise the onion cubes together with the pumpkin, carrot and potato pieces.

Let it stew for about 5 minutes before adding water and broth to the pot.

Season it with salt, pepper, and curry.

Bring the soup to boil (uncovered), then reduce the heat and let it simmer until the pumpkin is tender (approximately 25 mins).

Remove it from the stove and use a stick blender or normal blender to blend it until it is smooth and creamy.

Check again if any further spices are needed before adding the coconut milk.

Notes

For decoration purposes, add a few drops of pumpkin seed oil and whole (roasted) pumpkin seeds.

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