Pumpkin Soup Recipe – creamy, velvety, in 30 minutes
Soul food for grey days — with milk foam and Hüppen
In autumn, pumpkin brings exactly what a soup needs: a delicate sweetness and a nutty note that isn't lost during cooking. This creamy pumpkin soup is on the table in 30 minutes, needs seven ingredients and turns as creamy as you'd expect from a good soup thanks to a dash of full cream. We'll also show you how to serve this pumpkin soup dish with milk foam and edible Hüppen so it looks like it came straight from a restaurant.
Ingredients
Step by step
Prepare the pumpkin
Peel the pumpkin, remove the seeds and cut it into small cubes. The smaller the cubes, the faster the soup is ready. Chop the onions small and mince or press the garlic.
Sauté the onions
Sweat the onions and garlic in a tall pot with a little oil or butter. As soon as the onions are translucent — not browned — add the pumpkin cubes and roast them briefly along with them.
Deglaze with white wine
Pour in the white wine and let it reduce for 2–3 minutes. This takes the sharpness out of the wine and leaves the aroma behind.
Add liquid and simmer
Pour in the water, add the half bouillon cube and season with salt and pepper. Simmer for 15–20 minutes over medium heat. The pumpkin is ready when it falls apart when pressed.
Purée
Purée the soup until smooth. If you like something to bite into: sieve out a few pumpkin cubes before puréeing and add them back in afterwards.
Season and thicken
Missing salt, pepper or another splash of white wine? At the end, stir in the full cream — it's what really makes the soup creamy. If it's too thin, let it simmer uncovered for a few more minutes.
Serve
Fill the soup into deep plates, bowls or cups and drizzle with a little pumpkin seed oil.
Milk foam and decoration
Warm a little whole milk and whisk it until frothy with the Whisk. Skim off the foam with a tablespoon and set it on the soup. It looks even nicer with home-made Hüppen as an edible decoration.
Pumpkin soup
Ingredients
Preparation
- Pumpkin: Dice, and finely chop the onions and garlic.
- Sauté: Sweat the onions until translucent, briefly roast the pumpkin with them.
- Deglaze: Pour in the white wine, reduce for 2–3 min.
- Simmer: Add water and bouillon, 15–20 min. over medium heat.
- Purée: Purée finely.
- Thicken: Stir in the full cream, season to taste.
- Serve: Pour into bowls, drizzle with pumpkin seed oil.
- Decoration: Milk foam and Hüppen.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Hüppen flake 100 g
Accessories
Whisk 45 cm
Silicone mold Hüppen Coral
Silicone mold Hüppen Feather
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So it turns out perfectly every time
The skin softens while cooking and can be puréed along with the rest — that saves work and adds colour. We still peel it when we want the soup to be especially smooth.
Let the soup carry on simmering uncovered instead of adding flour — the flavour stays clean.
Replace the full cream with coconut cream — it suits the nutty note of the pumpkin.
Frequently asked questions
Hokkaido — it's nutty, doesn't need peeling and turns out lovely and creamy. Butternut works too, but is milder and needs more seasoning.
Yes, up to 3 months. Best to freeze it before adding the cream and stir the cream in only when reheating — then nothing curdles.
2 days, well sealed.
Print recipe
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Related products
Hüppen flakes 100 g
Whisk 45 cm
Silicone mold hops coral
Silicone mold Hüppen spring
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