Pumpkin Cream Soup

5 from 5 votes
Cook Time 40 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 191 kcal


  • 1 kg Pumpkin meat, that is a pumpkin of approx. 1,500 gr.
  • 40 g Clarified butter
  • 2 Onion
  • 4 Tomatoes, peeled and diced
  • 1,5 liter Granulated broth
  • Salt and pepper
  • 5 tbsp Food starch
  • 5 tbsp Liquid cream


  • Wash the pumpkin (Hokkaido squash) well, cut in half and remove the seeds. Roughly peel the pumpkin, then you can also use the peel and cut it into large pieces. Heat the clarified butter in a large saucepan and add the pumpkin cubes. Peel and dice the onion, peel the tomatoes and cut them into large pieces. Put both in the saucepan and simmer over medium heat until the onions are translucent.
  • Now fill up with the broth and season with salt and pepper (sparingly, you want to taste something of the pumpkin). Let the soup simmer over a low heat for 20 minutes until the pumpkin is soft (test). Then puree the pulp.
  • Thicken the soup a little with cold-mixed cornstarch and whisk it well so that no lumps are formed.
  • Before serving the soup, add a little parsley to the soup. This is only intended as a decoration. Serve now and enjoy your meal.


Serving: 100gCalories: 191kcalCarbohydrates: 13.5gProtein: 14.8gFat: 8.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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