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pumpkin soup recipe

Course Soup
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 2 cups peeled pumpkin cut in big chunks
  • 1 medium potato peeled and cut in pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons leeks thinly sliced
  • ½ shallot thinly sliced
  • 2 cups light broth*
  • 4 tablespoons heavy cream
  • 2 handfuls hazelnuts
  • 1 teaspoon curry
  • 1 teaspoon brown sugar
  • salt


  1. Place pumpkin and potato chunks in a bowl. Add the flour and mix to cover.
  2. Brown leeks and shallot in the olive oil, using a large pot. Add pumpkin and potato chunks and brown them for a few seconds. Add the broth, cover and let cook for about 20 minutes on a medium heat (until tender).
  3. Blend hazelnuts, curry, cinnamon and brown sugar and set apart.
  4. Cream the soup with a blender.
  5. Salt to taste, add heavy cream and stir.
  6. Serve the soup hot, sprinkled with chopped curried hazelnuts.
  7. *I made my broth with minimum effort: boiled a carrot, a shallot, a few sprigs of parsley and a few of thyme, 3 allspice corns and 3 of juniper.