Pumpkin Soup



Pumpkin Soup

Once upon a time, there was a humble pumpkin. It came from a country garden but dreamed of becoming elegant and graceful like Audrey Hepburn in Sabrina... with the help of its friends the leeks, a pinch of nutmeg, and some cream, its transformation was noticeable and delicious. From the somewhat clumsy vegetable it was, it had become a perfect pumpkin soup... but deep down, it's always the same, even though the cream hasn't gone to its head. How we love happy endings in the kitchen! And we're sure our pumpkin soup will win you over too: a delicate and comforting pumpkin cream with its autumnal scent and unmistakable texture. One of the most beloved autumn recipes, ideal for warming the heart and palate on the coldest evenings but, thanks to its elegant and very French allure, also suitable for sophisticated dinners and special occasions. With a few small adjustments, it could even become a perfect Halloween recipe!

Discover also these recipes for soups and veloutés:


Delica pumpkin 4.5 lbs (1.5 kg) - to be cleaned
Leeks 1.7 cups (150 g)
Vegetable broth 3.4 quarts (800 g)
Fresh liquid cream 3.5 oz (100 g)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Nutmeg 1 pinch
For garnishing
Whole peeled hazelnuts 2.8 oz (80 g)
Rosemary 2 sprigs
Extra virgin olive oil to taste

How to prepare Pumpkin Soup

To make the pumpkin soup, first, clean the pumpkin 1 and cut 2.2 lbs of flesh into cubes 2, then slice the leeks into rounds 3.

Heat the oil in a large pot, add the leeks and sauté for a few minutes over medium-low heat 4, stirring to prevent them from burning 5. If necessary, you can add a ladle of hot broth 6.

Once the leeks are well sautéed, add the pumpkin 7 and stir for a few minutes to flavor it, then cover with the hot broth 8. Cook the pumpkin, stirring often, it will take about 25-30 minutes 9.

When the pumpkin is very soft and almost disintegrated, adjust the seasoning with salt 10 and pepper, then flavor with nutmeg 11. At this point, add almost all the cream 12, keeping a little aside for the final decoration.

Blend with an immersion blender until smooth 13; it should be smooth and velvety 14. Roughly chop the hazelnuts with a knife 15.

Pour the hazelnuts into a pan along with the rosemary 16 and a drizzle of oil 17 and toast for a few minutes 18.

Garnish the dishes with the cream set aside 19, stir lightly 20 and complete with the toasted hazelnuts and a few sprigs of rosemary: your pumpkin soup is ready to be served 21!


The pumpkin soup can be stored in the refrigerator covered for 2-3 days.

You can freeze it for a month.


As an alternative to the Delica variety, you can use butternut squash or muscat pumpkin; Neapolitan pumpkin is not suitable because it is too watery.

If the consistency of the soup is too liquid, you can add a boiled mashed potato.

For a lighter and spicier soup, you can replace the cream with yogurt. Additionally, you can flavor it with a pinch of curry and chives.

Serve the pumpkin soup with handmade croutons, perhaps prepared with the gluten-free pizza dough recipe, to please everyone!

Discover all our pumpkin recipes for Halloween to create a new themed menu every time!

For the translation of some texts, artificial intelligence tools may have been used.