Creamy Pumpkin Soup

I love pumpkin season and I love to cook it in all different way.

Last week it was a rainy, cold night so I decided to make creamy pumpkin soup, my family loved it and I hope yours does too. This recipe is very easy, from an Italian blog Giallo Zafferano, and I really hope you will try it out!

If you make a big batch you can freeze it, perfect for those crazy nights.


Ingredients for 4 people:                   pumpking soup

  • 750 grams of pumpkin
  • 200 grams potatoes
  • 1/2 onion
  • 500 ml broth
  • salt – teaspoon or more
  • a sprinkle of love



  • Peel of the skin from your pumpkin, scoop out the seeds and cut it in cubes.
  • Peel the potatoes and cut them in cubes too. In a frying pan put some oil and stir fry the onion that you have previously cut in small pieces. Add the pumpkin and potatoes and stir fry for few minutes.
  • Add the broth and some salt. Cover with a lid and let it cook for 30 minutes or until the vegetables are very soft. Put everything in a blender or hand blender.
  • Voila your soup is ready.
  • You can serve it with some breadcrumbs and it’s easily freezable.
  • Buon appetito.

2 Comments Add yours

  1. glutenfreeveganduo says:

    I love pumpkin soup! I tried it with sweet potatoes too! I love your picture 🙂

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