Pumpkin cream soup

01. October 2015

Swiss Multiply coated : For 6-8 persons as a starter



  • 600 g pumpkin
  • 1 beef tomato
  • 1 potato, medium
  • 1 onion, medium
  • 1 tbsp butter
  • 1 tsp ground coriander
  • 100 ml Noilly Prat or half white wine/half sherry
  • 700 ml vegetable stock
  • 3 tbsp pumpkin seeds
  • 2 sprigs oregano
  • 100 ml cream
  • Salt
  • Cayenne pepper
  • Lemon juice, a little
  • Pumpkin seed oil, as desired, a little

For the small household

3-4 portions: halve ingredients but use 400 ml stock. It does not makes sense to make minimal amounts of the soup as it keeps fresh for 4 days in the refrigerator without a problem.


Cut the pumpkin into large slices if necessary, remove the seeds and the spongy flesh, remove the rind from the meaty flesh and cut into approx. 1 cm cubes. Halve the tomato horizontally and de-core. Peel the potato. Cube both likewise. Peel the onion and chop finely.

Heat the butter in a medium-sized pan. Fry the onions in it until transparent. Add the pumpkin, tomato and potato, sprinkle the coriander powder over them and cook everything briefly. Pour in the Noilly Prat or the sherry-wine mixture and bring up to a fierce boil. Turn down the heat and add the stock, cover and cook until everything is very soft.

In the meantime roast pumpkin seeds in a dry pan without adding fat, then chop coarsely. Pluck the tiny oregano leaves from the sprigs and likewise chop coarsely.

Very finely purée the soup with a stick blender. Add the cream, bring to the boil and season the soup to taste with salt, cayenne pepper and lemon juice.

Serve the soup in deep plates or soup bowls, add 1 tbsp of double cream to each serving, sprinkle with pumpkin seeds and oregano and, if desired, dribble with some pumpkin oil. Serve immediately.


Per portion:
2 g protein, 11 g fat, 8 g carbohydrates, 153 kcalories, 641 kjoules
Low in purines

Annemarie Wildeisen's KOCHEN

Pumpkin cream soup
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