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Zupa Dyniowa Pumpkin Soup

October 28, 2016 by Lois Britton 4 Comments

It wasn’t until I moved to Poland that I roasted a pumpkin; there was no can of Libby’s pumpkin on the super market shelf. (If you want to try your hand at DIY pumpkin, checkout this post.) I roasted a pumpkin, had an enormous bowl of puréed product, and then looked for many ways to use pumpkin, such as this tasty pumpkin soup.

Pumpkin Soup

In the USA, we usually put pumpkin in sweets, pumpkin pie, anyone? Savory uses which have turned up during my adult years, seem creative, sophisticated, and European.

I still remember the first time I had pumpkin and Italian sausage ravioli. It seemed like an unlikely combination, but surprisingly good. Like much of the world, savory dishes, like a pumpkin soup, are the normal use for pumpkin  in Poland.

Thick and creamy, this soup had just enough spice.  The heat was ever so subtle, almost an afterthought.  You’ll want to have pumpkin soup again before winter is over.  It’s a good idea to keep some of your puréed pumpkin in the freezer!

Smacznego!

Lois

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Pumpkin Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
Print Recipe
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Ingredients

Scale
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • pinch of red pepper flakes
  • 3/4 teaspoon curry powder
  • 1/8 teaspoon cumin
  • dash cayenne
  • 3 cups pumpkin puree
  • 2 1/2 cups chicken broth (or vegetable broth)
  • 1 cup milk
  • 1/4 cup brown sugar (I used a dark Muscavado)
  • 1/4 cup cream
  • salt and pepper, to taste

Instructions

  1. Directions
  2. Melt butter in soup pot over medium high heat
  3. Add onion and cook until translucent
  4. Add garlic and cook for about 2 minutes
  5. Add the next four spices, cook one minute
  6. Add pumpkin and broth, reduce heat and simmer for 20 minutes
  7. Remove from heat and puree, I used an immersion blender
  8. Add milk, brown sugar, and cream over medium heat, stirring until combined and sugar has dissolved
  9. Adjust seasonings as needed. I make my broth with bouillon cubes, so mine needed very little salt, but I did give it a generous grind of black pepper

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

 

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Pumpkin, Soup

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Reader Interactions

Comments

  1. Hanaâ

    November 1, 2011 at 2:29 pm

    That looks creamy and delicious indeed. I love pumpkin and I love butternut squash even more :o)

    Reply
  2. Lois B

    November 1, 2011 at 3:43 pm

    Hanaa – I’m with you – big fan of butternut squash. I haven’t been able to find it here, so my recipes have been getting sweet potatoes instead.

    Reply
  3. Michigan Food Blog

    November 3, 2011 at 3:54 am

    Yum! I actually have a pumpking waiting to become soup 🙂

    Reply

Trackbacks

  1. Pumpkin and Potato Kopytka - Polish Housewife says:
    November 19, 2020 at 7:55 am

    […] Pumpkin Soup […]

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