This dish is guaranteed to cheer up! 5 pumpkin cream soup recipes

With the arrival of autumn, bright, colorful pumpkins appear in the market rows. These large fruits are not only beautiful, but also extremely nutritious. After all, they contain many unique vitamins, fiber and minerals, which are so necessary for our health and well-being. In the harvest season it is necessary to stock up pumpkins for future use - they are able to retain all their useful properties for a long time even at normal room temperature.

Bright velvety soup seasoned with aromatic nutmeg and other spices, a slice of crisp bread - that's what is needed for a nice dinner and a wonderful mood!

We picked up for you 5 recipes of pumpkin soups: traditional with cream, with chicken broth and coriander, with smoked sausages, Indian with curry, Thai with coconut milk.

Pumpkin Cream Soup


  • 700 g pumpkin, peeled and diced
  • 2 medium carrots, grated
  • 2 onions, chopped
  • 2-3 tbsp. l. vegetable oil
  • 1 large potato, peeled and sliced
  • 1 liter of water
  • 3 chicken broth cubes
  • 1 cup of cream
  • Ground nutmeg to taste
  • 1 tsp ground black pepper
  • Salt to taste


Heat the oven to 220 degrees. Put pumpkin, carrot and onion in baking dish, sprinkle with vegetable oil. Bake in the oven for 40 minutes to make the pumpkin soft.

While the pumpkin is cooking, boil water in a large saucepan and boil the potatoes (about 20 minutes). Stir vegetables from the oven in a saucepan and grind with a blender. Then let the soup simmer for about 15 minutes, then, stirring constantly, add cream and seasonings to the soup, salt it.

The dish is ready!

Pumpkin cream soup with chicken broth and coriander


  • 50 grams of butter
  • 1 large onion, peeled and minced
  • 1/2 tsp. curry
  • 1/4 tsp. salt
  • a pinch of cinnamon
  • 500 ml pumpkin puree
  • a small bunch of fresh coriander
  • 2 cups low fat natural yogurt
  • 500 ml chicken broth
  • 1/4 cup milk

Put on a medium heat frying pan, melt the butter.Fry the onions, add curry, salt and cinnamon. In a blender, chop the onion, pumpkin puree and coriander. Add the yogurt and mix again, then pour the soup and broil into a saucepan and put on a slow fire. While stirring constantly, add chicken broth and milk. Let the soup simmer for another 10-20 minutes.

Pumpkin soup puree ready! Serve with sour cream or yogurt.

Pumpkin soup with sausages


  • 300 g sausages, diced
  • 50 grams cup butter
  • 1 cup minced onion
  • 1 teaspoon of dry thyme
  • 700 g pumpkin puree
  • 1/4 cup liqueur
  • Half cup brown sugar
  • 7 cups chicken broth
  • 1/2 cup cream

Sausages fry for a few minutes in a pan in butter. Put the onion in the pan and fry for another 5 minutes and put the roast in a saucepan with a thick bottom. Add thyme and pumpkin puree, heat the soup for 10 minutes over medium heat. Add liqueur, broth and brown sugar, simmer for 45 minutes. Now chop the soup with a blender, add the remaining butter and cream. Then cook the soup over low heat without boiling. Decorate with greens before serving.

Pumpkin soup with sausages ready!

Pumpkin and coconut cream soup


  • 1/4 cup of coconut oil
  • 1 cup minced onion
  • 1 clove of chopped garlic
  • 3 cups of vegetable broth
  • 1 tsp curry
  • 1/2 tsp. salt
  • 1/4 tsp. ground coriander
  • 1/4 tsp. red pepper
  • 500 g pumpkin puree
  • 1 cup of coconut milk

Pour the coconut oil into a deep frying pan and heat over medium heat. Fry the onions and garlic. Add vegetable broth, curry, salt, coriander and red pepper. Bring the ingredients to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.

Transfer the contents of the pan to the pan, add the pumpkin puree and coconut milk and simmer for another 5 minutes. After that, chop the soup with a submerged blender and heat it over low heat without boiling.

Original pumpkin-coconut soup is ready!

Indian Pumpkin Soup


  • 1 kg of peeled and diced pumpkin
  • 0.5 kg of sweet potatoes, peeled and diced
  • 2 tbsp. l. ghee
  • 1 tbsp. l. brown sugar
  • 1 tsp salt
  • 2 tbsp. l. vegetable oil
  • 1 large onion
  • 1 hot pepper (Habanera), peeled and crushed
  • 1 tbsp. l. minced garlic
  • 1 tbsp. l. grated ginger
  • 2 tbsp. l. fresh thyme
  • 2 tsp. orange peel
  • 1 tbsp. l. curry
  • 1/4 tsp. ground nutmeg
  • 1 stick of cinnamon
  • 2 bay leaves
  • 6 cups chicken broth
  • 1/4 cup cream
  • 1/4 cup coconut milk
  • 1/2 cleaned pumpkin seeds (for serving)

Stir the pumpkin, sweet potatoes, melted butter, brown sugar, salt and black pepper. Put the mixture in a baking dish and put in the oven for 1-1.5 hours.

Fry the onions in a pan with vegetable oil. Add pepper, garlic and ginger. After a few minutes, add thyme, orange peel, curry, nutmeg, cinnamon and bay leaf to the roast, mix well and blend for a few minutes.

Now it's time for pumpkins and sweet potatoes. Put baked vegetables and frying in a thick-bottomed saucepan and cover with broth. Bring to a boil, stirring constantly. After the soup boils, leave to cook for 30 minutes, then remove from heat and leave to cool (15 minutes).

Crush the soup with a blender. Add cream, coconut milk to the soup, mix well and heat it without boiling. Ready soup can be decorated with pumpkin seeds and greens.

Bon Appetit!

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