Pumpkin cream soup

That’s delicious, nutritious and absolutely tender.

It is also very fast receipt if you have a pre-prepared puree.

Try to cook the soup and see for yourself. The combination of these cheeses and spices is excellent.

Last updated
09 November 2022
Recipe categories
Image of Pumpkin cream soup
Pumpkin cream soup
Seasonal, creamy and sooo delicious soup
Cook Time
1 hour 30 minutes
  • pumpkin (purée) 600 g
  • oil 20-30 ml
  • garlic 1-2 cloves
  • rosemary to taste
  • salt/pepper to taste
  • onion 1 pc
  • butter 20 g
  • sugar/nutmeg/pepper to taste
  • water 150 ml
  • parmesan 75 g
  • heavy-cream 150 ml
  • pumpkin seeds/gorgondzola/balsamic cream for serving
  1. Bake chopped pumpkin with oil, garlic, rosemary until soft
  2. Chop onion and fry in butter until golden
  3. Add baked pumpkin (purée), water, seasons - boil for 10 min
  4. Add shredded parmedgano, heavy cream and cook for 3-5 min an a slowly heat
  5. Сool the mass a little and grind everything with a blender until completely smooth
  6. Serve in deep bowls, add blue cheese, drizzle with balsamic cream and sprinkle with pumpkin seeds

If you already have pumpkin puree - feel free to use it, it will significantly reduce the time for cooking the soup.

I have used this kind of pumpkin: squash butternut.

I recommend cooking with these cheeses (Parmesan and blue cheese) - their combination with pumpkin is simply incredible/

Julia Rybachenko