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The pumpkin soup is the autumn dish par excellence! The recipe and all the variations

Cream of pumpkin

The pumpkin soup has a wonderful appearance that makes you want to taste it! Depending on the ingredients used, it also turns into cream and soup, let’s find out how.

Here is the recipe for the yellow pumpkin soup, a truly delicious and perfect vegetable soup to be enjoyed during an evening with the family. This dish is also very simple to make and will cheer up the table and all diners. What’s more, when served with toasted croutons or crunchy pieces of bacon, it becomes truly irresistible .

Before starting, however, know that in the next few lines you will not only find the classic recipe of the velvety, but also the pumpkin cream and the soup of this incredible vegetable. Didn’t you know? Cream and velvety are two different preparations even if they may be similar to the eye. Ready to discover all its secrets? Let’s see the ingredients and get started right away!

Cream of pumpkin
Cream of pumpkin

How to make the pumpkin soup

  1. Clean the pumpkin by removing the peel and external seeds. Then cut it into chunks.
  2. Put the shallot and butter in the pan and brown the pumpkin well, then add the vegetable broth until it is covered and let it cook for about 15-20 minutes .
  3. Correct with salt and pepper and blend everything with a blender.
  4. Now take the saucepan and dedicate yourself to the roux.
  5. Melt the butter and add the sifted flour, stirring vigorously with a whisk so that no lumps are formed.
  6. Cook the roux for a maximum of 1-2 minutes , then add the pureed pumpkin .
  7. Mix the cream until it has thickened.
  8. Add the spices, a spoonful of cooking cream for decoration and serve.

Your creamy pumpkin soup is ready to serve on the table. Enjoy your meal !

Not just velvety: the variant of pumpkin cream and all its secrets

Pumpkin cream
Pumpkin cream

Now that we have revealed the recipe for a perfect cream, let’s move on to another preparation, the pumpkin cream. Before revealing the ingredients and steps, we want to clarify a question that still too often does not seem to be clear: the difference between velvety and cream is there, and lies both in the ingredients and in the preparation .

You should know that the cream means a paste made with the basic ingredient (in this case the pumpkin) combined with the potato which will act as a thickener. The velvety, on the other hand, has a similar base to béchamel: in fact, it is necessary to make a roux of butter and flour (or starch) before adding the basic ingredient and proceed with cooking.

All clear? Then we can proceed with preparing the cream.

Ingredients for 4 people

  • 600 g of pumpkin
  • 200 g of potatoes
  • 2 shallots
  • vegetable broth to taste
  • Salt to taste
  • pepper as needed
  • extra virgin olive oil to taste
  1. First of all, start by cleaning the pumpkin. Remove the peel and outer seeds, then cut the pumpkin into large chunks.
  2. Do the same with the potatoes and, at this point, cook them in a pan with the finely chopped shallot and two or three tablespoons of extra virgin olive oil.
  3. Let it flavor well, and once the vegetables are browned, cover them with the vegetable broth and let everything cook for about half an hour , stirring occasionally with a wooden spoon.
  4. Once the broth has evaporated and the consistency is the right one, blend everything with an immersion blender, checking that the cream is nice and soft.
  5. Season with salt and pepper, and if you want, add spices or herbs to taste, like ginger, nutmeg, parsley and pepper.

Pumpkin soup

Pumpkin soup
Pumpkin soup

We close our versions of pumpkin puree with a must for autumn evenings: pumpkin soup. Compared to the first two recipes, this version will be much more liquid and less creamy , but if you want you can add some boiled cereals to the soup, some toasted croutons or enjoy it alone.


  • 600 g of pumpkin
  • 2 shallots
  • vegetable broth to taste
  • extra virgin olive oil to taste
  • Salt and Pepper To Taste
  • fresh parsley to taste
  • ginger to taste
  1. Clean and cut the pumpkin.
  2. Brown it with a drizzle of oil and the chopped shallot .
  3. Add the broth until the diced vegetable is abundantly covered.
  4. Cook for about 30-40 minutes then blend with an immersion blender leaving a few pieces of pumpkin.
  5. Season with salt and pepper, add the spices and chopped fresh parsley.
  6. Decorate to taste with some toasted croutons and serve

If you liked our classic versions, we recommend that you also try all our fabulous pumpkin recipes and all our soup recipes too !


All 3 recipes can be stored in the refrigerator, inside a container with an airtight lid, for about 2 days . We do not recommend freezing in the freezer.

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