Baked pumpkin soup with herb cream - Frederikke Wærens
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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.

Bagt græskarsuppe med urtecreme

Suppe to 4-6
Prep 10 mins
Cook 40 mins
Total 50 mins


Baked pumpkin soup
Herb cream


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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