Pumpkin Soup

Easy to prepare pumpkin soup made with fresh pumpkin, sweet potato, thick, creamy and flavourful.

  • Prep Time 25 minutes
  • Cook Time 35 minutes
  • Servings 8 servings
  • Calories 253 kcal(per cup)
  • Author Helen Bühner


Ingredients for cooking:

  • 700g butternut
  • 300g Hokkaido pumkin
  • 2 sweet potatoes
  • 50g butter
  • 125ml fresh cream (optional)
  • 2 onions
  • 1 crushed garlic
  • 1 teaspoon Salt and 1 teaspoon ground pepper
  • 1 1/2 teaspoons nutmeg
  • 1l vegetable soup 
  • Juice of 1 orange

Serving Ingredients:

  • 2 teaspoons pumpkin seeds
  • 2 teaspoons butter
  • 3 teaspoons chives
  • 2 stems of Basil leaves or coriander leaves
  • Keep 15ml of fresh cream for decoration
  • 1 teaspoon paprika powder
  • Pumpkin seed oil
  • 1 onion

Preparing the vegetable soup mix: Add 2 heaped teaspoons bouillon to 1 liter boiling water.



  1. Remove the skin from the pumpkin and sweet potatoes.
  2. Cut into small pieces.
  3. Heat the butter in the soup pot until bubbles form.
  4. Add the onions and let this simmer for 10 minutes.
  5. Add the salt and pepper and mix well.
  6. Add the pumpkin and 1 liter soup mix.
  7. Cover with a lid and let this simmer for 20 minutes until the pumpkin is soft
  8. Set aside and let this cool off.
  9. Remove at least 10 small pieces of the pumpkin for decoration(cut into smaller pieces).
  10. Remove from the heat.
  11. Use a hand mixer on low mix to form a puree.
  12. Add the orange juice and 110ml fresh cream (optional), mix well.

Serving Ingredients Preparation:

  1. Heat the butter until bubbles form.
  2. Fry the onion in the butter until golden brown, add a pinch of sugar.
  3. Remove the onions and add the pumpkin seeds to the butter.
  4. Fry the pumpkin seeds in the butter for 3 minutes until golden brown.

Before Serving:

  1. Scoop the soup into a soup bowl.
  2. Add a few pumpkin pieces.
  3. Dash with fresh cream.
  4. Sprinkle a pinch of paprika powder.
  5. Add a few of the roasted pumpkin seeds, roasted onions and chives.
  6. Dash ½ teaspoon Pumpkin seed oil over the soup.
  7. Decorate with the basil leaves or coriander leaves.
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