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Creamy pumpkin soup

Pragmatic recipe
creamy pumpkin soup

Creamy Pumpkin Soup

This soup is rather substantial. And can therefore substitute a whole meal, specially when adding bread. We propose the slightly spice version, though one can do without. With less liquid it can easily become a condiment. Or even a sauce. Ideal to season your tortellini. If all your guests appreciate spicy food, you may add chili pasta before serving. It is though gentile to serve the paste apart.
  • Prep Time 10 Minutes
  • Cook Time 50 Minutes
  • Total Time 60 Minutes
  • Serves 4 People
  • Calories 350 kcal


  • 500 grams of pumpkin
  • 750 ml of milk
  • 750 of chicken stock
  • 1 big onion
  • nutmeg, salt and pepper
  • chili paste


  1. Dice the pumpkin and onion
  2. Sauté in a pan till tender with olive oil
  3. Add the milk and broth
  4. Let the soup simmer for about forty-five minutes
  5. Use a handheld mixer to smoothen the soup into cream
  6. Serve with chili paste to whom desire


Spicy pumpkin soup is surprising. It deviates from the canonic taste, in a smooth and pleasant way. In middle eastern countries people add other spices. Coriander, cumin and spices alike. You may very well do without.Make sure to use whole milk. That guarantees creaminess and robustness. Do instead not use cream. Contrary to whole milk it covers the subtle taste of pumpin.Most supermarkets sell chili paste. The North African harissa or Eastern Chiu Chow. Or blend your own chili peppers with some sugar, vinegar and salt.This spicy soup is excellent as a first dish, introducing other courses. But with some bread aside it can become a whole meal. When the soup is a little thicker it may season tortellini or ravioli. It works wonderfully well with ricotta filled pasta.This substantial dish asks for a substantial wine. May we recommend Rosso Baglio del Cristo di Campobello 2018? 

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