Velvety pumpkin soup is a true autumn classic that brings warmth, colour, and comforting richness to the table. Late-season pumpkin has a naturally sweet, earthy flavour that works beautifully in smooth soups.
When pumpkin is combined with carrot, onion, and garlic, and lifted with the gentle acidity of apple, the result is a well-balanced and layered flavour profile. Cream adds a silky texture, while curry, chilli, and pepper bring a subtle warmth that makes the soup feel both cosy and vibrant.
This velvety pumpkin soup is also highly adaptable. It works as a quick everyday comfort meal, but can just as easily be served as a more elegant starter when plated with care.
For extra texture and visual appeal, finish the soup with roasted pumpkin seeds, fresh herbs, or even crumbled cheese. Small details make a big difference here.
Photo by Monika Grabkowska on Unsplash
Velvety pumpkin soup
Ingredients
- 500 g pumpkin or butternut squash
- 5 dl water
- 1 carrot
- 1 onion
- 2 apples sour variety
- 2 dl double cream
- 1 teaspoon curry
- 1 tbsp Thai chilli sauce
- 1 teaspoon salt
- ½ tsp black pepper
- 1 teaspoon of ground rose peppers
- fresh thyme
Instructions
- Put the cooking pot on the fire. Bring a pint of water to the boil.
- Cut the pumpkin shells off. A large knife is ideal for this. Cut the pumpkin in half and cut out the seeds. Drop the pumkin slices into the pot.
- Also wash and chop the carrots, peel onion and apple and cut into rough chunks (hand blender will smooth them later) into a pot and bring to a boil. Add a little curry powder, salt and pepper at this stage and leave the pumpkin soup under the lid to simmer.
- Meanwhile, rinse the pumpkin seeds clean and place in a pan to roast. When they start to colour a little, add a pinch of salt, sugar and pepper. Leave the seeds to roast over medium heat, but remember to swirl them occasionally to prevent the seeds from burning.
- When the vegetables are soft, blend them with a hand blender until smooth. Add again little curry powder and Thai chilli sauce. Pour almost the entire can of cream into the pot and whisk until the pumpkin soup becomes velvety, 2-3 minutes.
- Ladle the pumpkin soup onto plates, drizzle the remaining cream over the top and gently scoop the toasted pumpkin seeds over the top. Garnish with crushed rose pepper and fresh thyme.
- Serve the pumpkin soup with fresh bread and butter.
Nutrition
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