Cream of pumpkin soup with sunflower seeds


    Quick and easy pumpkin soup, ready in 15 minutes. Top with a swirl of cream and add some toasted sunflower seeds for texture. Perfect for autumn!

    1 person made this

    Serves: 3 

    • 2 tablespoons butter
    • 2 cloves garlic, minced or crushed
    • 1 onion, chopped
    • 1/4 medium pumpkin, peeled and chopped
    • 1L vegetable or chicken stock
    • salt and pepper to taste
    • 50g sunflower seeds
    • 2 tablespoons fresh single cream or creme fraiche

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt butter in a pan over low heat; add garlic and chopped onion. Fry until soft. Add chopped pumpkin and fry, stirring from time to time, for about 10 minutes.
    2. In a separate pot, heat the stock and add the fried pumpkin mixture. Cook for 5 minutes; season with salt and pepper. Set aside to cool slightly, then mix until smooth with an immersion hand blender.
    3. Add sunflower seeds to a dry frying pan and fry them for 2-3 minutes.
    4. Pour the soup into bowls, add a swirl of cream and garnish with toasted sunflower seeds.

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