Cream of pumpkin soup

Cream of pumpkin soup
Yield: 1

Cream of pumpkin soup

Cream of pumpkin soup recipe

The oregano leaves toasted in olive oil and the creme fraiche complement the pumpkin in this popular autumn and winter soup.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 55 minutes


  • 800 gpumpkin, weighed and peeled, eg. butternut
  • 1onion
  • 2 tbspof olive oil
  • 9 dlof vegetable broth
  • 1limetta
  • 1½ tbspof acacia honey
  • sale
  • pepe
  • Crunchy oregano
  • 1 tablespoonof olive oil
  • 8 sprigsof oregano
  • 4 tbspfresh cream


    1. Cut the pumpkin into small pieces, chop the onion, and fry both in oil for about 5 minutes for the soup. Add the broth, cover, and cook for about 30 minutes. Squeeze the lime and combine it with the pumpkin juice and honey. Using a hand blender, puree the mixture. Season with salt and pepper to taste.
    2. Heat the oil in a nonstick pan for the crunchy oregano. Brown the oregano sprigs in a skillet over medium heat until crisp. Divide the cream among serving bowls and top with a spoonful of creme fralche, a sprinkle of pepper, and crispy oregano.

Nutrition Information



Serving Size


Amount Per ServingCalories 255Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 34mgSodium 1509mgCarbohydrates 14gFiber 1gSugar 10gProtein 2g

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