Pumpkin soup

Coming from the small town in the countryside, I love the smell of our food, homegrown foods and the smell of nature. I love it when the kitchen smells of fine food and when through the open windows the smell goes even to the neighbors. I love it when the food is served outside, under the walnut tree. I love the early fall because we eat in nature and with nature. I am so fortunate to be surrounded by her.

The pumpkin soup smells wonderful, reminiscent of the kindergarten days, the food our cooks prepared there. Homemade local foods can’t help but smell good.

The pumpkin and dill are a great match in this soup. A lot of people don’t eat soups in this time of the year, it is still to hot for them, but to me they are good, they are light and nutritious and sometimes I eat them as my main and only meal.

You can prepare this kind of soup in the summer version with zucchini, it will be equally fine and fragrant and will strengthen your body with the necessary vitamins.



  • One medium size pumpkin
  • 1.5 l of water
  • 1 tablespoon of alcohol vinegar
  • dill as desired
  • 1 smaller potato
  • 1 smaller carrot
  • 180 g sour cream
  • about 1 dcl of oil
  • garlic lobe
  • 3 tablespoons flour
  • 1 tablespoon red pepper
  • salt
  • pepper


  • Wash the pumpkin and peel it. Cut into cubes, transfer to a pot, pour over water, add vinegar (you add vinegar so your pumpkin so it would not fall apart when cooking), and fresh dill, which you have also previously washed and chopped. Put on fire, cover and let boil.
  • Wash the potatoes and carrots, peel and chop, add to the boiled broth, reduce the heat and allow the vegetables to cook for another 30 minutes.
  • Stir the sour cream in a pan to avoid lumps, add a little soup from the pot to help mix the cream. Stir the cream into the cooked soup, add a teaspoon of salt and some pepper if desired, stir.
  • Lastly, prepare the frying pan by frying the chopped garlic in a separate saucepan just to smell, then add the flour and fry it.
  • Then add some hot water, add red pepper, stir and whisk in soup. Cook the soup for a few more minutes.
  • Finally, try the soup if you need to, and enjoy.

3 thoughts on “Pumpkin soup”

  1. I’ve never made pumpkin soup, but I think I might just have to give this a go! This time of year we always go for sweet potato and roasted red pepper soup, or a butternut squash soup.

    Thanks for sharing!

    Liked by 1 person

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