Croatian Green Pumpkin Soup

Nutriscore Rating: 70/100

Experience the comforting flavors of Croatia with this velvety Croatian Green Pumpkin Soup, a delightful blend of fresh, earthy ingredients perfect for cozy evenings. This recipe stars tender green pumpkin and creamy potatoes, simmered to perfection in aromatic vegetable stock and enhanced with the warming essence of freshly grated nutmeg. A sautéed base of onion and garlic creates a rich, fragrant foundation for this nourishing soup, which is easily blended to a smooth, silky texture. Optional swirls of heavy cream add a luxurious touch, while roasted pumpkin seeds and a sprinkle of parsley provide the perfect crunchy, herbaceous finish. Ready in just under an hour, this vibrant, fall-inspired dish is both simple to prepare and elegant enough for entertaining. Perfect as a starter or a light main, this Croatian classic is guaranteed to delight!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 800 grams green pumpkin (peeled, deseeded, and diced)
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 liter vegetable stock
• 2 medium potato (peeled and diced)
• 120 milliliters heavy cream (optional)
• 0.25 teaspoons nutmeg (freshly grated)
• 1 to taste salt
• 1 to taste black pepper (freshly ground)
• 2 tablespoons pumpkin seeds (for garnish, optional)
• 2 tablespoons parsley (finely chopped, for garnish)

📝 Instructions

9 steps

1. Begin by peeling, deseeding, and dicing the green pumpkin into cubes. Dice the potato and finely chop the onion. Mince the garlic.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.

3. Add the minced garlic to the pot and sauté for another 1 minute, ensuring the garlic does not burn.

4. Stir in the diced pumpkin and potato pieces, mixing everything well with the onions and garlic.

5. Pour the vegetable stock into the pot, covering the vegetables completely. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the pumpkin and potatoes are very tender.

6. Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy, then return to the pot.

7. Stir in the heavy cream (if using), grated nutmeg, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

8. Warm the soup over low heat for an additional 5 minutes, but do not let it boil after adding the cream.

9. Serve hot, garnished with a sprinkle of roasted pumpkin seeds and a scattering of freshly chopped parsley for added texture and flavor.

Nutrition Facts

1 serving (615.1g)

Calories		415
% Daily Value*
Total Fat		22.1 g	28%
	Saturated Fat	8.6 g	43%
	Polyunsaturated Fat	0.6 g
Cholesterol		34 mg	11%
Sodium		1094 mg	48%
Total Carbohydrate		49.2 g	18%
	Dietary Fiber	7.4 g	26%
	Total Sugars	12.3 g
Protein		10.5 g	21%
Vitamin D		0.0 mcg	0%
Calcium		119 mg	9%
Iron		3.7 mg	21%
Potassium		1602 mg	34%

*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.

Source of Calories

Fat: 795 cal (45.6%%)

Protein: 165 cal (9.5%%)

Carbs: 782 cal (44.9%%)