Simple but delicious but simple pumpkin soup

Lovely foodies, you know I’m a big fan of simple recipes. Some recipes don’t need chichi. The best thing is, if you have a really good, high quality product as a basis. In this case I used a beautiful and yummy nutmeg pumpkin and made this simple but delicious pumpkin soup for you. This recipe will be your next go-to classic pumpkin soup recipe.

For some extra creaminess I added a few floury potatoes. The recipe is really easy to make and perfect for a autumn weeknight dinner. It has such a rich pumpkin flavour and a wonderful silky texture. It’s the perfect soup for all fructose malabsorption sufferers and if you leave out the croutons it’s even perfect if you are on a glutenfree diet.

Have you seen my Facebook page and Instagram feed yet? I would love to see your pics, so share your take on this simple but delicious but simple pumpkin soup or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

Pumpkin Soup

Your next pumpkin soup go-to recipe!

Servings: 4 people
  • 500 gram nutmeg pumpkin or hokkaido pumpkin
  • 100 gram celeriac
  • 100 ml white wine
  • 2 medium size floury potatoes
  • 700 ml organic vegetable stock
  • 100 ml cream
  • olive oil
  • nutmeg
  • salt
  • pepper
  • 1 spicy chili
  • 1 twig thyme
  • 1 bunch parsley
  • bread for croutons
  • creme fraiche
  1. Peel and cut the celeriac into 2 cm cubes. Wash and trim the pumpkin. Cut it into 3 cm pieces. Wash and peel the potatoes and cut into 3 cm pieces.  Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the pumpkin and potatoes. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Add the thyme twig and half of a piri piri chili. Give it a gentle stir and let it simmer for about 20 - 25 minutes. 

  2. In the meantime cut the bread into 2 cm cubes and roast with a few spoons of olive oil in a medium size pan. Season with salt and set aside

  3. Wash and chop the parsley. 

  4. When the pumpkin and potatoes are soft, take out the thyme twig and blend with a highspeed blender until smooth. Put it back on medium heat and add cream. Season to taste with salt, pepper and nutmeg. Add a bit of water if your soup is too thick. 

  5. Divide soup to your bowls and add a spoon of creme fraiche, a few croutons and sprinkle with parsley. Bon appetit! 

Set this recipe on your watchlist