Pumpkin Cream Soup with Turmeric
Smooth, aromatic, and full of warmth. A light yet satisfying soup that can be made thicker or thinner to your liking.
Updated : 10 November, 2025
Easy
About 20 min.
Ingredients
500 grams
Pumpkin
20 grams
Butter
125 grams
Cream
1
Onions
700 milliliters
Water
to taste
Curcuma
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the pumpkin and cut it into cubes. It’s best to use non-sweet varieties for this recipe.
Step 2
Chop the onion into medium pieces.
Step 3
Place the onion and pumpkin into a pot. Pour in just enough water to cover the vegetables - avoid adding too much, so the soup doesn’t become watery. Bring to a boil, cover, and simmer until tender, stirring occasionally. Once the vegetables are well-cooked, add some turmeric and salt to taste.
Step 4
Turn off the heat and blend everything with an immersion blender until smooth.
Step 5
Add the cream and butter to the puréed soup. The butter gives it a rich, creamy flavor. Blend once more until well combined. Serve warm and enjoy!