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Dýňová polévka: recipe illustration
Soups

Dýňová polévka

A smooth, creamy pumpkin soup lightly flavoured with nutmeg and onion. Served in autumn as a starter or light meal, often topped with toasted pumpkin seeds.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

268 kcal per serving

Protein
4.8 g
Carbohydrates
17.4 g
of which sugars
6.4 g
Fat
19.2 g
of which saturated fat
12.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pumpkin, remove the seeds and stringy bits, then cut the flesh into 3 cm cubes.
  2. Slice the onion, peel the potato and crush the garlic.
  3. Melt the butter in a large pot over medium heat and sweat the onion for 4 minutes without browning it.
  4. Add the pumpkin, potato, garlic and sugar, then stir for 2 minutes.
  5. Pour in the broth, bring to the boil and cook over medium heat for 20 minutes, until the pumpkin mashes easily.
  6. Blend the soup with an immersion blender until smooth and velvety.
  7. Add the cream, nutmeg, salt and pepper, then reheat gently for 3 minutes without letting it boil.
  8. Serve hot, sprinkled with toasted pumpkin seeds if you have them.

Variations and tips

Coconut milk version. Replace the cream with 150 ml of coconut milk for a milder, more fragrant soup.

Using what's available here. A Butternut or Hokkaido squash gives an even creamier soup.

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Original Ecomely recipe.