Pumpkin soup
Creamy pumpkin and potato soup blended smooth and topped with toasted pumpkin seeds, a comforting and flavourful seasonal favourite.
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
1
Onion
2
Carrot
2 clove
Garlic
1
Laurel leaf
25 grams
Butter
2 tablespoon
Olive oil
850 grams
Pumpkin
1
Potato
1 liter
Vegetable broth
100 milliliters
Heavy cream
3 tablespoon
Pumpkin seeds
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the chopped onion, carrots, garlic, bay leaf, butter and half of the olive oil into a large saucepan. Cook over a low-medium heat for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
Step 2
Add the chopped pumpkin and potato, stir well to combine and cook for a further 2-3 minutes. Pour in the stock, season with salt and freshly ground black pepper, and bring to the boil. Reduce the heat to a gentle simmer, partially cover with a lid and cook for about 40 minutes, or until the squash is very tender when pierced with a knife.
Step 3
Remove and discard the bay leaf, then blend the soup until completely smooth using a stick blender or countertop blender.
Step 4
Stir in the cream, adding a little extra stock if the soup is too thick. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5
Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry briefly until they begin to pop and toast. Remove from the heat.
Step 6
Serve the soup hot in bowls, finished with a swirl of cream and a sprinkle of toasted pumpkin seeds.
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