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Creamy Pumpkin Soup

Fall is here and this is the best time of the year to get cosy at home and in our kitchen. Cause nothing is better than a nice warm dish waiting for you after a rainy and cold day out!

The whole recipe takes about 20 minutes (depending on your pumpkin cleaning skills), and requires very few ingredients, making it the best recipe for busy women!

Did you know that Hokkaido pumpkin is rich in vitamins and contains minerals such as calcium, magnesium, phosphorus, potassium, beta-carotene, and vitamins A, B, C? Hokkaido Pumpkin is a real vitamin bomb!

Ingredients (4 portions):

1 Hokkaido Pumpkin

1 Liter Water

1 tsp Kurkuma powder

2 tsp Vegetable bouillon powder

250 ml Cooking cream

Salt & Pepper

1 Handful Pine Nuts


  1. Clean the pumpkin and cut it into small cubes, then transfer to a large pot filled with 1 litre of water.

  2. Turn on the heat, then add Kurkuma, bouillon powder, and let to cook covered for 15 minutes on medium heat (until pumpkin soften).

  3. Use a stick or high-speed blender to blend the soup until smooth.

  4. Take off the heat, add cream, and taste with salt and pepper if desired.

  5. Roast pine nuts on a dry pan until nice and golden.

  6. Transfer the pumpkin creamy soup to a serving dish and sprinkle with some roasted pine nuts.

  7. Optionally can be served with a crispy fresh baguette with some butter.




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