Pumpkin soup spicy flavor explosion

Pumpkin is a very thankful vegetable. I love the autumn period when you can find all kinds of varieties in the shops. I like the most ordinary classic in the form of soups baked with vegetables or closing its flavors in jars for the winter. I know there are preparations ready to buy, but I prefer the ones I make. I can choose the ingredients according to my taste and most of all I know what I eat.

How to choose the best ingredients for Pumpkin soup spicy flavor explosion

Pumpkin: take the pumpkins as ordinary as you have. You can use these pumpkins in several ways, and you surely know that it is fresh. I don’t prefer canned pumpkin, although you can use it as you like or don’t have time to peel and cook. Then there will be a faster version of the pumpkin soup spicy flavor explosion.

Potatoes: use the potatoes you like. They will be blended to be suitable for baking and salad dishes that contain less starch.

Parsley: only fresh parsley and preferably not curled. It gives the soup flavor and character. It has a slightly spicy flavor that is very desirable in combination with thyme and sweet pumpkin.

Butter: butter, of course, is unsalted. You can change it to a vegetarian alternative, but only for this coconut oil is suitable, which works well as a substitute for butter.

Sour Cream: Sour cream may or may not be. By adding butter, the soup is very creamy and without cream.

Tips and tricks

  • When you use whole pumpkins it’s a piece of cake and you can use them later in the kitchen. These are very valuable additions to salads, but you can also make roasted seeds and have a healthy snack to watch TV
  • When you peel the pumpkins, it is worth first cutting them in half like watermelon and then into smaller ones, removing the 8 pieces, and then peeling the vegetable peeler. This is the safest way for me not to lose my finger while peeling it.

Pumpkin soup spicy flavor explosion

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 114kcal
Pumpkin is a very thankful subject for autumn dishes. This soup is not only tasty but enriched with parsley. It contains a lot of vitamin C and warms you up perfectly.
Print Recipe


  • 800 gr of peeled pumpkin
  • 200 gr potatoes (optional)
  • parsley bundles
  • salt and pepper to taste
  • a bit of nutmeg
  • a bit of cayenne pepper
  • 1 onion
  • 2 tbsp butter
  • 4 tsp sour cream


  • Clean the pumpkins, turn them and dice them
  • Put the pumpkins into a pot and cover them with water. Salt a teaspoon of salt, put the rosemary sprigs.
    Cook until tender.
  • I cook the potatoes separately so that there is not too much starch in the dish because I don't like it.
  • Turn the onions and dice them into small cubes, then sauté in butter.
  • When the potatoes are boiled, please put them in the cooked pumpkin and continue cooking.
    Put the glazed onion into the boiling pumpkin.
  • Blend all the ingredients and season with spices, salt, pepper, nutmeg, and cayenne pepper.
  • Serve with a teaspoon of sour cream and generously sprinkle with chopped parsley.


Calories: 114kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 946mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17065IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 2mg

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