Delicate Pumpkin Soup

This is a recipe that I came up with after trying many different recipes of pumpkin soup. It’s a lighter flavor due to the broth and cream mixed in.

Delicate Pumpkin Soup


  • 2 apples, peeled and roughly chopped
  • 2 medium potatoes, peeled and roughly chopped
  • 2 pounds of pumpkin, peeled and roughly chopped
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • salt (approx. 1 teaspoon)
  • pepper (approx. 1/4 teaspoon)
  • 2 Tablespoons ground ginger
  • a few cilantro or parsley leaves
  • 6 cups of vegetable broth (can be from bouillon)
  • OPTIONAL: 1/4 -1/2 teaspoon ground red pepper
  • 2 cups of light cream
  • OPTIONAL: handful of toasted pumpkin seeds and pumpkin oil


1. Heat the oil in a large pot and saute the onion, apples and potatoes for a couple of minutes, not enough to brown.  Add the pumpkin, salt, pepper, ginger, (red pepper), cilantro, and vegetable broth and bring to a boil.  Reduce heat and let simmer for 20 minutes uncovered.

2. In parts, puree the soup mixture in a blender.  Fill the blender to the allowed level and after the mixture is pureed, pour it into a large mixing bowl. Continue until all the soup is blended, removing the small fragments in the bottom of the large pot.  At this point you can pour the soup back into the large pot or into a soup tureen.

3.  Add the cream and stir, garnishing with a few more cilantro leaves and/or chopped toasted pumpkin seeds and/or a drizzle of pumpkin seed oil

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