Recipes, Soup

Creamed Pumpkin Soup

October 11, 2013

Creamed Pumpkin Soup

It’s about time I post this recipe because pumpkins are about as good and abundant as they’ll ever be.

This Creamed Pumpkin Soup is a family favorite. We can easily polish off a large pot in a day and we certainly don’t mind having it for lunch and dinner. My mom grows her own pumpkins and this year she harvested some gigantic ones. We weighed  them and they’re at least 7kg each which means we have a lot of eating to do.

Luckily pumpkin is so versatile that my family will have absolutely no problem in that. I personally love it roasted, but it also makes great fillings for pasta and makes baked goods only taste better.

Pumpkin Soup Ingredients

The ingredients for the soup are kept to a minimum. The potatoes bind, the carrots add a colorful and flavorful touch and the cream will help enhance the soup’s consistency. When my mom isn’t using this recipe we like making Pumpkin-Coconut Soup. We use coconut milk instead of cream which is absolutely divine. It adds a tropical twist to lots of comforting and hearty flavors.

Pumpkin Soup5

Styria, a region in the southeast of Austria is famous for its pumpkin seed oil. It’s an Austrian specialty and I’m so happy to see that it has found its way beyond the border. If you haven’t yet, you should try it. It has a nutty aroma and is dark green so it beautifully contrasts the brightness of soups and complements any leafy greens. We always drizzle a bit of oil onto our soup and stir it in whilst still hot.

Pumpkin Soup7

Creamed Pumpkin Soup

makes 1 very large pot


  • 1 large pot of water
  • 1kg of {edible!} pumpkin, skin removed, cut into chunks
  • 3 medium carrots, peeled and cut into chunks
  • 3 garlic cloves, peeled and chopped
  • 2-3 onions {depending on size}, peeled and chopped
  • 2-3 small potatoes, peeled and chopped
  • salt {herbamare}
  • pepper
  • 200ml heavy cream
  • optional: organic vegetable bouillon
  • to garnish: crème fraiche, crushed pumpkin seeds and a drizzle of pumpkin seed oil


Fill up a large pot with water {approx. 1-1.5 litres}. Turn up the heat to high, throw in the pumpkin chunks, carrots, garlic, onions and potato and let everything cook until the pumpkin is soft. Then pour about half of the content into a blender and blend until smooth. Whilst blending, add half of the cream. Transfer the soup to a separate pot and repeat the blending process with the rest of the ingredients. When you’re done you should have a large pot of soup. Heat up that pot until the content just about boils. Season with salt and pepper and optionally some vegetable bouillon cubes. When you are ready to serve, transfer a few ladles of soup into bowls and garnish with crème fraiche {or Greek yoghurt}, crushed pumpkin seeds and a drizzle of pumpkin seed oil.

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  • Reply Chung-Ah | Damn Delicious October 16, 2013 at 8:48 am

    How gorgeous is this soup?! Definitely need this during the fall season!

  • Reply Tina @ Tina's Chic Corner November 7, 2013 at 6:08 pm

    This soup is gorgeous an sounds so yummy! Perfect for this time of year. 🙂

  • Reply Pumpkin Recipe Ideas - Where Women Cook June 10, 2014 at 4:06 pm

    […] Roasted Pumpkin Seeds               Creamed Pumpkin Soup […]

  • Reply Zucchini Soup – Health Inspirations August 16, 2015 at 3:28 pm

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