Pumpkin Cream Soup


500g Pumpkin
2 Onions
2 Carrots
6 Potatoes
olive Oil
grated Parmesan cheese


Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty: Easy


The other day I cut a giant pumpkin. I put the seeds pumpkin to dry because we like to eat it raw or to put it in the bread dought. With the remaining pumpkin I cooked simple dishes full of flavour. In the first time I prepared a delicious dessert. Here you can find  the recipe of baked pumpkin with cinnamon, honey and nuts. We served this dessert as a snack between meals. For lunch, I chose to cook a pumpkin cream soup. It was so tasty. So,  the next day I will repeat this recipe because I have frozen pumpkin.

I have washed and peeled the vegetables. I cut the pumpkin, onions and carrots into small pieces and I’ve put it in a saucepan with a little olive oil and a little water.


After 7 minutes I added water and salt. I let it simmer over medium heat. After 15 minutes I added potatoes. I let it simmer over
medium heat for another 20 minutes.


When the vegetables were cooked I blended it. We served pumpkin cream soup with croutons and grated parmesan cheese. Bon appetite!


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  1. Thank you! You’re welcome!

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