Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Creamy pumpkin soup served with toasted pumpkin seeds and fresh parsley
Smooth and rich pumpkin soup garnished with toasted seeds and fresh parsley.

Velvety pumpkin soup

Author: Flavelo
Recipes Soups

The secret to the perfect cream soup lies not in the cream, but in the vegetable's own starch content and fibres. When we blend the roasted pumpkin, the cells rupture, and the substances within naturally thicken the soup. Sautéing (sweating) draws out the pumpkin's hidden sugars, giving the dish a caramel depth that the cream merely softens.

🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan
  • Chopping board and sharp knife
  • Stick blender or liquidiser
  • Peeler

Allergen Information

⚠️ Milk
⚠️ Celery (if the stock contains it)

Instructions

1 ✓

Peel the pumpkin, scrape out the seeds with a spoon, and cut the flesh into 2-3 cm cubes.

Tip: Smaller cubes brown over a larger surface area and soften faster (heat transfer).
2 ✓

Dice the onion finely, crush the garlic and chop finely.

Tip: The size of the onion isn't critical as it will be blended, but smaller pieces release their flavour sooner.
3 ✓

Heat the oil in the saucepan and sweat the onion over a medium heat until translucent and glassy.

Tip: The goal here isn't browning, but 'sweating' the onion so it becomes sweet and soft.
4 ✓

Throw in the garlic and pumpkin cubes, then fry together for 3-4 minutes, stirring frequently.

Tip: This step activates the vegetable's flavour compounds (beginning of caramelisation), giving the soup a much fuller taste than if merely boiled in water.
5 ✓

Pour over the stock so it just covers the veg. Season with salt and pepper, and cook under a lid until soft (approx. 15-20 minutes).

Tip: It is ready when you can crush the pumpkin with a fork without resistance.
6 ✓

Remove from the heat. Purée completely smooth with a stick blender.

Tip: Blending also works air into the soup, making the emulsion lighter and frothier.
7 ✓

Stir in the cream and nutmeg, then return to the heat just until it reaches boiling point.

Tip: The essential oils in nutmeg are truly released by heat, but do not cook too long or the aroma will dissipate.

Recipe FAQ

The soup is too runny, how do I thicken it?
Cook it longer without the lid so the water evaporates, or boil a potato in it and blend it together.
The soup turned bitter, why?
The onion or garlic likely burnt at the beginning. Only sauté the onion until translucent!
Can I freeze it?
Yes, but only add the cream after thawing and reheating, otherwise it may curdle.

Ingredients

  • 800 g Pumpkin or Butternut squash (cleaned)
  • 1 head Onion
  • 2 cloves Garlic
  • 2 tbsp Olive oil or butter
  • 750 ml Vegetable stock (or water)
  • 150 ml Single cream (cooking cream)
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 0.25 tsp Nutmeg (grated)