pumpkin soup

Pumpkin Soup with cream

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A pumpkin cream soup is just as much a part of fall than halloween.

Or? Probably my Pumpkin Soup recipe will be at least number 16790022 in the world, but it doesn’t matter.

I really love a good pumpkin soup very tasty, and I look forward to making it every year – and then of course the thought always comes up – why don’t you make soup more often?

Maybe it will work out this year!

But did you know that from a botanical point of view, pumpkin is a fruit? Hm, maybe I can convince my kids with this argument for the soup! I will try it out.

The pumpkin soup is made super easy and is on the table in less than 30 minutes—if that is not an argument! And if I still have pumpkin seed oil at home, add a few drops of it to your soup—it looks super tasty and gives it a special touch. 

And if you have some pumpkin left, why not try a pumpkin bread with walnuts?


sabrina x


Creamy Pumpkin Soup

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the perfect fall companion for the whole family

  • Prep time:
    10 minutes
  • Cook time:
    30 minutes
  • Total time:
    40 minutes


4 servings
750 g butternut squash
2 Tbsp sunflower oil
1 onion
1 garlic clove
5 g ginger—the piece should be as thick as your thumb
1 l vegetable stock
40 g butter
100 ml cream
salt and pepper
pinch of curry

Steps of preparation

  1. peel the pumpkin and cut it into large cubes.
  2. Peel the onion, garlic and ginger and cut into cubes.
  3. Heat the oil in a large saucepan and fry the onion, garlic and ginger.
  4. When everything has got some color, add the pumpkin.
  5. Deglaze with the broth( vegetable stock), season with salt and cook with a closed lid for about 25 minutes.
  6. Puree with a hand blender. Add butter and cream and puree again.
  7. Season with curry, salt and pepper and serve immediately.


I use either Butternut or Hokkaido Pumpkin for this recipe

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.



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