Creamy pumpkin soup – an easy autumn recipe

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Kremet gresskarsuppe – enkel høstoppskrift

A warm and creamy pumpkin soup is perfect when autumn arrives. This simple soup is made with butternut squash, onion and garlic, with a little chilli and an optional pinch of cinnamon for extra warmth.

Serve it for dinner or a warming autumn lunch – or pour it into Norgesglass jars to make the presentation a little more special for Halloween.

Creamy pumpkin soup recipe

Ingredients

  • 1 small butternut squash
  • 1 yellow onion
  • 2 garlic cloves
  • 5 dl vegetable stock
  • 1 dl cream or coconut milk
  • Salt and pepper
  • A little chilli
  • A pinch of cinnamon, optional

How to make creamy pumpkin soup

  1. Peel the butternut squash and cut it into smaller pieces.
  2. Chop the onion and garlic and sauté them in a little oil until the onion is soft.
  3. Add the butternut squash and vegetable stock. Cook for about 15 minutes, or until the squash is tender.
  4. Blend the soup until smooth using a hand blender.
  5. Stir in the cream or coconut milk.
  6. Season with salt, pepper, a little chilli and, if you like, a pinch of cinnamon.

Serve the pumpkin soup in Norgesglass jars

For a more distinctive presentation, serve the soup in Norgesglass jars and finish with a sprinkle of pumpkin seeds. It is a simple way to make an autumn meal a little more special – and particularly fun for Halloween, when the warm orange colour of the soup fits perfectly on the table.

A recipe for pumpkin season

Pumpkin isn't just for Halloween. The mild flavour of butternut squash makes it perfect for soups throughout autumn, while the amount of chilli and cinnamon can easily be adjusted to suit your taste.

Serve with good bread on the side and top with pumpkin seeds for a little extra texture.

Serve with Norgesglasset

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