Since the pumpkin season has started, I would like to write about our guests’ favorite vegetable pumpkin and the pumpkin soup. Pumpkin soup is an essential part of winter. Contrary to what most people think, it is very easy to cook.

There are some tricky points to consider when you buy pumpkins. It must feel very hard when you press your finger on it. If you are not going to cook it on the same day, you should keep the skin. This way, you can preserve it longer in the refrigerator. Otherwise, it will start to soften and lose its fibers, making it less delicious especially if you are going to use it for dessert.

The most important issue about making this soup is the thickness. If your soup is too juicy it won’t taste good and will look runny. I prefer to use butter to prevent such a result and to maintain the perfect thickness. Although some recipes use cream or flour as a thickener, I find butter healthier and more delicious. If you add a middle-sized potato in the soup, it’s also going to help to thicken the soup.

Time to give the easy pumpkin soup recipe!


1 kg. pumpkin, sliced
1 carrot, large
1 onion, middle-sized
1 potato, small-sized
100 gr. butter
Pepper A pinch of cinnamon
1lt. vegetable broth or water

Melt the butter in a pan, and then add the onions. After onions are fried for a while, add the pumpkin slices with the carrots and potatoes. Then, add water and bring to boil. Meanwhile, you may add some salt, pepper and cinnamon. After the boil and the simmering; when all the vegetables are tender, use a stick blender to blend until smooth. You can serve with fresh
thyme, if desired.