Pumpkin soup

This pumpkin soup is the recipe that I crave the most when it’s cold outside. It is a soup or cream that is meant to be eaten while still hot, as something really comforting. There is nothing cozier than eating this while it is rainny outside, or snowing even, getting home and eating this with some bread.

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There’s much not to love about fall and winter, specially the fact that the sun sets way to early and it rises later too. It is cold, and somedays even rainy outside, and all of this just makes me want to stay in and cuddle, watch movies and eat something exactly like this pumpkin soup.

This recipe does not call for any cream, milk or butter, so it is healthier than other creams you may find. But it still feels rich and tastes just as great, because of the potatoes it calls for. They make this soup feel thick in consistency, and just as delicious.

My favorite way of eating this soup is with a piece of toasted bread. I prefer having homemade bread, or some type of bread that feels rustic, and then spread some butter on it, which always tastes great.

By the way, As I have no more natural light most days I have been struggling to take good shots and I find myself seriously considering buying articial lights, even though I already have lights (but left them back in Mexico), I just do not like not having light, I enjoy taking nice pictures of our recipes, so bare with me, and we´ll have great shots in a few weeks don’t you worry.

If you like this recipe, then you have to go see our vegetables cream soup, which is also rich and healthy.

Pumpkin cream
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 4
Ingredients
  • Olive oil needed amount
  • (400gr) pumpkin skinless and in small chunks
  • 1 carrot skinless and in small chunks
  • 2 potatos medium sized skinless and in small chunks
  • 1/2 onion
  • 1 garlic clove cut in small cubes
  • Water needed amount
  • Salt to taste
  • Black pepper to taste
  • Ground nutmeg to taste
Instructions
  1. In a pot to medium heat, pour some olive oil, and put the pumpkin, carrot, potatos, onion and garlic pieces. Cook for about 5 minutes until the vegetables turn somewhat golden.

  2. Now pour water and let it all cook. To make sure the vegetables are cook use a knife or fork, they should be soft in the inside.

  3. Pour everything into a blender and blend until it is all well mixed.

  4. Pour the cream back into the pot and cook until boiling, stiring non stop. While cooking, add salt, black pepper, and ground nutmeg. Once it boils, serve while still hot.