If you were looking for the perfect pumpkin cream soup recipe, you’ve found it! The great thing about it is that you can boost it with almost anything, like ground spices, toasted sage leaves, bacon, sausage, cream, etc.

Ingredients
(For 4 servings)
For the soup:
– 800 g pumpkin
– 50 g butter
– 1 tbsp oil
– 1 onion
– 2 cloves garlic
– Salt, pepper
– 0.25 nutmeg
– 1 cm piece fresh ginger
– 800 – 1000 ml vegetable broth or water
– 1 tbsp freshly squeezed lemon juice
For serving:
– 4 tbsp toasted pumpkin seeds
Preparation
Cut the pumpkin into smaller pieces and bake in a preheated oven at 200°C until soft. Then remove it and peel off the skin.
In a pot, sauté the onion and garlic in the butter and oil mixture until translucent, season with salt and pepper, grate in the nutmeg and ginger, and fry for a bit. Add the pumpkin purée or leftover roasted pumpkin, pour in the broth, bring to a boil, then blend until smooth. Finally, add a bit of lemon juice and serve with toasted pumpkin seeds.
Enjoy your homemade pumpkin cream soup!
