VIDEO: Creamy Pumpkin Soup

I absolutely love this soup. So simple, yet so delicious. If you serve it with some cream and pumpkin oil you will have a little taste of heaven.


800 g Hokkaido pumpkin (or squash)
1 onion
2 garlic cloves
1 Tbsp olive oil
500 ml beef stock (or water)
50 ml cream
pinch ground cumin
1 tsp dried red paprika
bay leaf


  1. Cut the pumpkin in half. You might find it difficult, but it is really easy with a knife like the de Buyer French Chef Knife. Remove the seeds with a spoon, peel the pumpkin (optional) and cut into bigger (4 cm) cubes. Chop onion.
  2. Put olive oil in a stew pan like this de Buyer stainless steel stew pan. Cook onions until translucent, add pumpkin cubes and cook for 5 minutes more. Don’t forget to stir.
  3. Add minced or crushed garlic, than add cumin, dried red paprika, bay leaf, salt and beef stock. Bring to a boil and simmer for 20 minutes. Than mix with a hand blender until smooth and add double cream.
  4. Serve with butter roasted and salted pumpkin seeds, pumpkin oil and double cream.



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