Today I’m sharing a recipe for a very simple and delicious pumpkin soup, perfect when eaten hot now that the weather is cooling down. A real treat at the table, it’s quick to prepare and you’ll be licking your lips! I don’t know about you, but I love pumpkin, and I eat it in so many different ways! Now, head to the kitchen to prepare this amazing soup, and then enjoy it!
If you also love pumpkin recipes, try these:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 356.80 (Kcal)
- Carbohydrates 31.63 (g) of which sugars 12.90 (g)
- Proteins 8.16 (g)
- Fat 23.96 (g) of which saturated 1.12 (g)of which unsaturated 3.02 (g)
- Fibers 2.45 (g)
- Sodium 540.87 (mg)
Indicative values for a portion of 456 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Pumpkin Soup
- 23 oz pumpkin (already peeled)
- 3/4 cup cooking cream
- 1/2 tsp salt
- 3/4 oz bread croutons
- 8 1/2 cups water (for boiling the pumpkin)
- 1/3 oz pumpkin seeds (already roasted)
Useful Tools
- Food Scale
- Immersion Blender
Preparation of Pumpkin Soup
Weigh the pumpkin and cut it into large cubes, place it in a pot with water (without salt) and set it on the stove, cook for 15 minutes from boiling, then drain and put it back in the pot.
Add the cream and salt and blend with the immersion blender until very creamy.
Put the pot with the soup back on the stove and cook for another 5 minutes on medium heat, then plate and serve garnished with bread croutons and roasted pumpkin seeds, parsley if you wish for decoration, enjoy this amazing soup!
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