Creamy pumpkin soup


  • 1 pumpkin smaller in size
  • 1 carrot medium in size
  • 1 potato smaller in size
  • 1 sweet potato smaller in size
  • 1 purple onion bulb smaller in size
  • 1 garlic clove
  • vegetable stock
  • olive oil
  • pumpkin seed oil
  • spices
  • curry
  • smaller chunk of bacon
  • toasted bread croutons
  • pumpkin seeds


Fry onions in hot oil. When they turn „glassy“ in color, add chopped garlic.

As soon as you smell garlic odor spreading from the pot, add carrot, sweet potato and pumpkin, all of them cube cut. Fry to make all softer and add cubed potato as well as spices and 1 soup spoon of curry.

Add vegetable stock or water and cover with a lid stirring approximately every half an hour or until all ingredients are cooked. While cooking, blend the mixture with a hand blender to make a creamy soup.

When cooked, taste it and add spices if needed.

While cooking the soup, bacon should be cut in small cubes and fried in a frying pan to make it crispy.

Soup is served in a warm plate with added croutons, fried bacon on top and pumpkin seeds with several drops of pumpkin seed oil.

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Juha od bundeve


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