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Pumpkin cream soup with roasted seeds - photo 1
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Pumpkin cream soup with roasted seeds

Pikantne Soups European cuisine 40 min Medium 13 wyświetleń ~18.84 PLN - (0)
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Description

Delicate, velvety pumpkin cream soup is a classic of Polish autumn cuisine. Made from roasted or stewed pumpkin flesh, with the addition of vegetables (onion, carrot, potato) and a light broth, it has a naturally sweet, nutty-caramel flavor. Served with crunchy, toasted pumpkin seeds and an optional dollop of cream or yogurt, it creates a stunning, aromatic composition. Serve the soup with croutons or sourdough bread; it works great as an appetizer for family dinners or a main dish on cooler days. Aesthetically presented, it has an intense orange color and a creamy consistency that tempts both the eye and the palate.

Składniki (14)

Servings:
4
  • Pumpkin (pulp) 1000 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Potato 1 szt.
  • Garlic 3 ząbki
  • Butter 30 g
  • Olive oil 15 ml
  • Vegetable broth 1000 ml
  • Pumpkin seeds 50 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Ground nutmeg 1 g
  • 30% cream 100 ml
  • Fresh parsley 1 pęczek
💰 Szacowany koszt dania: ~18.84 PLN (4.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Prepare the vegetables. Wash the pumpkin, dry it, and peel it if you are using a pumpkin other than Hokkaido (Hokkaido can be cooked with the skin). Cut the pumpkin in half, remove the seeds with a spoon, and dice the flesh into cubes about 2-3 cm. Peel the onion and chop it finely. Peel the carrot and slice it into pieces about 3-4 mm thick. Peel the potato and dice it into 2 cm cubes. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Pumpkin (pulp), Onion, Carrot, Potato, Garlic
Use a cutting board and a sharp large knife for the pumpkin. If the pumpkin is large and hard, carefully insert the knife and hold it with a dry cloth to prevent slipping.

Toasting seeds

2

Heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 4-6 minutes, shaking the skillet frequently or stirring with a wooden spoon, until they start to pop slightly and release a nutty aroma. Once they are golden, remove from heat and set aside to cool.

Ingredients: Pumpkin seeds
Use a non-stick pan with a diameter of 24-28 cm. Do not add fat — dry roasting gives crispiness. Be careful not to burn them; burnt ones have a bitter taste.

Frying vegetables

3

In a large pot (at least 3 liters), heat the oil and add the butter over medium heat. When the butter melts and starts to foam slightly (about 30-60 seconds), add the chopped onion. Sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and glassy. Add the carrot and potato, sauté for another 3-4 minutes, stirring, until the vegetables soften slightly. Finally, add the garlic and sauté for 30-40 seconds until it releases its aroma — do not let the garlic brown, as it will become bitter.

Ingredients: Olive oil, Butter, Onion, Carrot, Potato, Garlic
The best pot is wide with a thick bottom. Use a wooden spoon or a silicone spatula. If the vegetables start to stick, lower the heat and add a little broth.

Stewing

4

Add the chopped pumpkin to the pot and mix it with the sautéed vegetables so that the pieces are coated in fat. Pour in vegetable broth so that the vegetables are covered (there should be about 1 liter). Raise the heat to high and bring to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes, until the pumpkin and potatoes are soft — you can check the softness with a fork: it should easily pierce the piece of pumpkin and potato.

Ingredients: Pumpkin (pulp), Vegetable broth
Use a lid to retain the aromas and speed up cooking. If the broth evaporates too much, add a little boiling water.

Blending

5

When the vegetables are soft, turn off the heat. Blend the soup directly in the pot with an immersion blender until smooth — move the blender slowly until you achieve a uniform, creamy consistency without lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend, then return it to the pot. If the soup is too thick, add 50-150 ml of hot broth or water and mix again.

Ingredients: Vegetable broth, Pumpkin (pulp), Potato, Carrot
Use an immersion blender for quick and safe blending in the pot. After blending, the soup should have a uniform, smooth texture — without visible pieces of vegetables.

Seasoning

6

After blending, season the soup with salt and pepper. Add 1/2 to 1 gram of nutmeg (if using) — grated or ground, taste the soup and adjust the salt (add more if needed for flavor). Simmer on low heat for 2-3 minutes to let the spices meld.

Ingredients: Salt, Black pepper, Ground nutmeg
Season gradually: it's better to add less, taste, and possibly add more salt. Nutmeg is intense, so a small amount is enough.

Finishing

7

If you want a creamy effect, pour the 30% cream in a thin stream into the pot and stir with a spoon. Cook for another minute on low heat, without letting it boil. Alternatively, use natural yogurt or plant-based milk (add after removing from heat to avoid curdling). Taste and adjust seasoning if necessary.

Ingredients: 30% cream
If you are using cream, add it slowly and stir to distribute it evenly. For a vegan version, replace the cream with coconut or soy milk.

Heating the seeds (optional)

8

If you want, you can season the seeds with salt after toasting: put them back in the pan with a little salt and sauté for 30 seconds. Set aside to cool.

Ingredients: Pumpkin seeds, Salt
If you are using salted seeds from the store, skip the additional salt. You can also add a pinch of smoked paprika for a spicy aroma.

Serving

9

For each serving, ladle the soup into a shallow plate or bowl. Garnish with a few tablespoons of roasted pumpkin seeds, a dollop of cream or yogurt, and freshly chopped parsley, if using. Serve immediately with crusty bread or croutons.

Ingredients: Pumpkin seeds, 30% cream, Fresh parsley
Use plates with wide rims — the decorations will be nicely visible. Additionally, you can drizzle a bit of good olive oil for shine.

Taste test

10

Before serving, taste the soup again — pay attention to the balance of the sweetness of the pumpkin and the salt. If the soup is too intense, thin it out with a bit of hot broth. If it's too bland, add a pinch of salt and freshly ground pepper.

Ingredients: Salt, Black pepper, Vegetable broth
Always taste the soup with a spoon away from the edge of the pot (hot). Adjust the spices gradually.

Fun Fact

💡

In Europe, pumpkin only became popular after the discovery of America; previously, it was mainly used as animal feed. Pumpkin soups appeared in home kitchens as a way to use up autumn supplies.

Best for

jesienny obiad wegetariańska kolacja przystawka na przyjęcie

Tips

🍽️ Serving

Serve the soup hot, immediately after finishing. For decoration, use toasted seeds, drops of good olive oil, and fresh parsley. Serve with sourdough bread, croutons, or homemade toasted garlic bread.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. To reheat, warm it over low heat, stirring, and optionally add a bit of broth. The soup can be frozen in portions for up to 3 months — thaw slowly in the refrigerator, then reheat.

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