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Baked pumpkin soup with herb cream

Baked pumpkin soup with herb cream – A recipe for the best creamy pumpkin soup with baked butternut squash and vegetables served with an herb cream and roasted pumpkin seeds.

Suppe for 4-6 persons
Preperation 10 min. / Cooking 40 min. / Total 50 min.

Baked pumpkin soup

2 pumpkins, e.g., butternut squash or Hokkaido pumpkins

2 garlic, whole and cut at the top (see photos)

2 red onions, halved

4 carrots, halved

2 red or yellow bell peppers, halved

A little piece of fresh chili, finely chopped

A little piece of fresh ginger, finely chopped

50 ml olive oil

1 tsp. sugar

1 tsp. salt


400 ml boiling water with 1 vegetable stock cube

100-150 ml cream

Herb cream

85 g crème fraiche

85 g cream cheese, preferably garlic flavored

1 handful basil

1 handful parsley

Salt and pepper to taste


Pumpkin seeds, roasted on a dry pan


Baked pumpkin soup

Heat the oven to 210 C convection.

Cut the pumpkin and remove the seeds. Put the pumpkin, onion, garlic, carrots, peppers, chili and ginger on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake for 35-40 minutes. Lay a piece of aluminum foil over the vegetables for the last few minutes of baking time so the vegetables don’t burn too much.

Put the baked ingredients in a pot with all the good juices and oil. Squeeze the garlic out of the peel. Add the boiling stock and cream and blend with a hand-held blender until uniform and creamy. Taste with salt, pepper, or sugar, as necessary.

Herb cream

Put all the ingredients in a mini chopper and process until even and creamy. Season with salt and pepper. Serve the baked pumpkin soup with the herb cream and roasted pumpkin seeds. Enjoy!

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