Hungarian Cream of Pumpkin Soup

Updated: Feb 16

Cream of pumpkin soup, is probably not something that comes to mind when you’re thinking about traditional Hungarian food. However, pumpkins have become a very popular part of fall in Hungary. There are lots of different varieties of pumpkins for sale on road sides, folks growing small varieties in their gardens and used as part of fall decor.

1 Add olive oil, pumpkin, onion, and garlic to a Dutch oven set over medium heat. Cook until the onion and garlic are fragrant, about 3 minutes. Stir in the stock, salt and pepper to a Dutch oven set over medium heat. Bring to a boil and then reduce to a simmer. Cover and cook until the pumpkin is tender.

2 Blend with a stick immersion blender until the pumpkin soup is smooth. Serve warm with preferred optional toppings.

3 If using a standard blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the pumpkin soup is smooth. You may need to stop and scrape the sides of the container as needed. More..!