Creamy Pumpkin Soup

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Nothing says fall more than a plate of delicious, steaming squash soup. Made from Kuri red squash in just 15 minutes!

I am sure I have not yet sung praises to the humble red pumpkin of Kuri or Hokkaido, as it is called in our parts. But I suppose it should.

Wait, is it a pumpkin? Or is it a pumpkin? Truthfully, I tried Google for the correct name, but I only got mixed results, so I let it be pumpkin. Because autumn. I will welcome any other explanation with an open mind, I promise.

Anyway, I got a bunch of pumpkins / squashes from my mom that performed really well this season. And I just had to make it into this delicious soup.

When I made this recipe many years ago, I couldn't believe that something edible could come out. But it's not just that. It is also simple and delicious, creamy and smooth. And nothing says fall like a big bowl of steaming pumpkin soup. Except maybe chestnuts.

This must be one of the easiest and fastest soups on the planet, as always. Okay, so maybe not the fastest, but I promise, and I'm not kidding, you'll have this on the table in just a couple of minutes. And best of all: the kids will love it, because it's so pretty!

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Creamy Pumpkin Soup

Performance: 2-4 Preparation time: 10 minutes Time to cook: 15 minutes Total time: 25 minutes

Nothing says fall more than a plate of delicious, steaming squash soup. Made from Kuri red squash in just 15 minutes!


  • 1 red kuri squash (Hokkaido), approximately 600 g
  • 1 large onion
  • 3 garlic cloves
  • 1 tablespoon of olive oil
  • 0.5 l of vegetable broth
  • salt, black pepper to taste
  • pinch of nutmeg
  • chopped pumpkin seeds
  • chopped chives and parsley at first
  • 1 tablespoon of pumpkin seed oil
  • 2 tablespoons sour cream
  • a handful of bread croutons


  1. Wash and dry your pumpkin. Cut in half, remove the seeds, remove the shell and cut into smaller pieces. The smaller the pieces, the sooner it will cook. Peel the onion and garlic and cut into slices.
  2. Pour 1 tablespoon of olive oil into a saucepan and heat over medium heat. Add onion slices and stir fry until tender and translucent. Then add garlic and pieces of pumpkin. Stir it well for about a minute and let it sauté, stirring occasionally. When it starts to stick to the bottom, pour in some broth, stir, and let it cook with the lid on top for another minute.
  3. Pour the rest of the broth. If the pumpkin is not completely covered in liquid, add more water. Salt and pepper to taste and bring to a boil. Let cook over medium or low heat (over low heat), until the squash softens.
  4. Remove from the heat and mix with a mixer until smooth. If your soup is too thick, cut back with more water.
  5. Serve in bowls while hot. Sprinkle lightly with nutmeg, a pinch of chopped fresh herbs, add a teaspoon of sour cream, drizzle with pumpkin seed oil and sprinkle the chopped pumpkin seed on top.
Nutritional information:

Yield: 4 Serving Size: 1 Calories: 317 Total Fat: 13 g Saturated Fat: 3 g Trans Fat: 0 g Unsaturated Fat: 9 g Cholesterol: 4 mg Sodium: 3784 mg Carbohydrates: 42 g Fiber: 6 g Sugar: 12 g Protein: 9 g Do you like this recipe? Let us know in the comments below or on social media using @RecetasLatinas and tag us @RecetasLatinas.

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