Hearty and traditional

Autumnal cream of pumpkin soup

Whether you eat it as a starter or for your main meal – cream of pumpkin soup is an absolute autumn classic! Using the recipe as a base, there are any number of variations. Our tip: serve with pumpkin seed oil and crunchy croutons on top!


Serves 3:
500 g Hokkaido pumpkin
200 g potatoes
20 g butter
1/2 onion
2 tomatoes or tomato purée
1 l stock (vegetable or meat stock) Pepper, salt
Drizzle of pumpkin seed oil


  • Step 1

    Chop the orange pumpkin flesh with the skin and the potatoes without the skin into pieces.
  • Step 2

    Melt the butter in a pan and add the diced pumpkin and potato. Finely chop the onion, peel the tomatoes, chop and add both to the pan with the pumpkin and potato.
  • Step 3

    Stew over a medium heat until the onions become transparent. Season with salt and pepper and top up with the stock.
  • Step 4

    Leave the cream of pumpkin soup to simmer for around 15 minutes until the pumpkin and potato are soft. Purée everything and season to taste.

Wolfgang Kraiss

I cook this soup once a year, but I make 12 litres in one go. I’ve bought a huge pan to do it in, which doesn’t get used for anything else.
It’s a highlight for my son and me. We really enjoy chopping and preparing it together and it brings us closer. He doesn’t actually like vegetables that much and would never eat pumpkin on its own, but he feasts on the cream of pumpkin soup every time and thinks it’s incredibly delicious.

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