Creamy Pumpkin Soup easy recipe


Creamy Pumpkin Soup easy recipe

Creamy Pumpkin Soup is a warm and comforting soup perfect for autumn and winter; a creamy and delicate velvety based on pumpkin and potatoes, onion, usually enriched with sour cream scented with nutmeg! Served plain or accompanied by croutons!

I let you imagine the flavor and texture! A unique delight; not surprisingly known all over the world! Creamy Pumpkin Soup is definitely a treat that warms the heart on cold days!

Like any traditional Italian recipe, there are many versions. Which involves the addition of more or fewer ingredients, from legumes to vegetables; today I give you the classic recipe of pumpkin cream; which thanks to the fragrant aromas, has become the perfect pumpkin soup for me!

Creamy Pumpkin Soup is a very fast and easy preparation, which does not involve any difficulty! Simply, the pumpkin is stewed in a pot with vegetable broth and the other ingredients; finally pureed to reach a velvety, enveloping, and fragrant consistency!

That will win you over at the first taste! And from which you can start, and then enrich it with many tasty variations! Ideal as a first course for a quick lunch or dinner, a quick and light alternative to pumpkin risotto! Creamy Pumpkin Soup is also very popular with children and is also perfect for the Halloween menu!

You can serve it either hot or slightly warm; natural or with the addition of toasted bread, golden croutons, and oil seeds!

If you love soups also try:

Pumpkin and chickpeas soup

Creamy zucchini soup 

Bacon Lentils Soup

Creamy Pumpkin Soup
Creamy Pumpkin Soup

Recipe Difficulty Level: easy Servings: 2-3

Ingredients (for 2-3 people):

(to convert to UK metrics, click here)

  • 800 g (28.2 oz) of pumpkin (peeled and cleaned)
  • 200 g (7 oz) of potatoes
  • 500-600 ml (2¼–2½ cups) of vegetable stock
  • 2 tablespoons of extra virgin olive oil
  • 1 onion (or half leek)
  • Nutmeg (optional)
  • Rosemary
  • Salt
  • Black pepper
  • 2 slices of bread (+ extra virgin olive oil)
  • grated Parmesan


Chop the onion and brown in a pot in a thread of oil for 1 minute.

Peel and clean the pumpkin and the potatoes, and cut them into small cubes.

Add in the pot the vegetable, and a small branch of rosemary and cook in the pot with the onion for 1 minute.

Add the hot vegetable stock and cook on low heat for 15-20 minutes, until the vegetables become soft.

In the meantime, let’s prepare small rounds of toasted Italian bread to eat with the soup. Slices the bread (or cut it into cubes).

In a pan, pour a thread of oil and add the bread. Cook until it becomes gold.

Once the vegetables are cooked, add salt, a little bit of nutmeg, and black pepper.

Eliminate the rosemary and whip with a blender until the mixture becomes creamy.

If the mixture is too thick, add some vegetable stock. Differently, if it results too liquid, boil to evaporate the water.

Your soup is ready, enjoy it with the small rounds of toasted Italian bread and grated parmesan!


Instead of the nutmeg, you can add powdered ginger. You can enrich this soup in many ways: for instance, you can add 50 g (3 tbsp plus 2 tsp) of fresh cream a little bit before serving the soup.

Instead of the bread, you can simply add pumpkin seeds, or seed of sunflowers, or poppy seeds. You might also like to add some creamy cheese. 

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