Cream of Pumpkin Soup Krbiscremesuppe
Warm, velvety, and packed with autumnal flavors, Cream of Pumpkin Soup (Kürbiscremesuppe) is the ultimate comfort food for cozy evenings. Made with sweet Hokkaido or butternut squash, tender potatoes, and vibrant carrots, this creamy soup is elevated with the richness of heavy cream and a touch of aromatic nutmeg. A quick 15-minute prep and 30-minute cook time make this dish both convenient and satisfying. Garnished with roasted pumpkin seeds, a drizzle of pumpkin seed oil, and fresh chives, this Austrian-inspired delight is as visually stunning as it is delicious. Perfect for serving with crusty bread, this soul-soothing pumpkin soup is an ideal centerpiece for any fall or winter menu. Whether you're seeking an easy weeknight dinner or an elegant starter, this recipe delivers on flavor, texture, and seasonal appeal.
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Recipe Information
Ingredients
- 800 grams pumpkin (Hokkaido or butternut squash, peeled and diced)
- 150 grams potato (peeled and diced)
- 100 grams carrot (peeled and sliced)
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 liter vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon pumpkin seed oil (optional, for garnish)
- 1 tablespoon fresh chives (optional, finely chopped for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3-4 minutes.
Add the diced pumpkin, potato, and carrot to the pot. Stir well to coat the vegetables with butter.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let the vegetables cook until tender, about 20 minutes.
Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.
Return the pureed soup to the pot and place it back over low heat. Stir in the heavy cream, ground nutmeg, salt, and black pepper. Heat the soup gently, being careful not to bring it to a boil.
Taste and adjust the seasoning as needed. If the soup is too thick, add a little more vegetable stock to achieve your desired consistency.
Ladle the soup into bowls and garnish with roasted pumpkin seeds, a drizzle of pumpkin seed oil, and a sprinkle of fresh chives, if desired.
Serve warm with crusty bread or croutons and enjoy!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
