Soups

Pumpkin Soup with Sweet Potatoes and Carrots

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 tablespoon olive oil
  • 1 onion (s)
  • 1 Hokkaido pumpkin (se), approx. 800 g
  • 1 sweet potato (s)
  • 2 carrot (s)
  • 1 liter vegetable stock
  • 150 ml cremefine
  • salt and pepper
  • some paprika powder
  • some curry powder
  • some pumpkin seed oil
Pumpkin Soup with Sweet Potatoes and Carrots
Pumpkin Soup with Sweet Potatoes and Carrots

Instructions

  1. Cut the onion into small pieces. Hollow out the pumpkin and dice it. Peel and cut the carrots and sweet potato.
  2. Sweat the onion in olive oil. Add the pumpkin and fry it. Deglaze with broth. Add the sweet potato and carrots. Simmer on medium heat until the vegetables are tender.
  3. Puree the soup, season to taste and stir in the Cremefine.
  4. Garnish with pumpkin seed oil on plates.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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