Cream of pumpkin soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 233 Kcal, 4g Protein, 19g Carbohydrates, 14g Fat


  • 1 tbsp olive oil
  • 1 onions, roughly chopped
  • 250 g mealy potatoes (approx. 250 g), diced
  • 1 apples, diced
  • 400 g preprepared diced squash
  • 1 tsp mild curry powder
  • 6 dl vegetable bouillon
  • 1 dl cream
  • 1 bay leaf
  • 1 tbsp pumpkin seeds, finely chopped
  • salt to taste

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  • Heat the oil in a pan. Sauté the onion, pumpkin, potato, apple and curry for approx. 3 mins. Pour in the stock, add the bay leaf, cover and simmer for approx. 20 mins. until soft. Remove the bay leaf, pour in the cream. Blend the soup, season with salt. Plate up the soup, sprinkle with the pumpkin seeds.
  • Tip:

    This soup can also be served in a pumpkin for special effect. Cut off the top of the pumpkin (e.g. Muscade) and set aside. Remove the pumpkin seeds and fibres. Bake the pumpkin (incl. lid) for approx. 15 mins. at 200°C. Scoop out the pumpkin flesh using a melon baller, leaving a border of approx. 1 cm. Make the soup using the pumpkin flesh and serve it in the hollowed out pumpkin.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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