I sometimes wake up craving a creamy soup, especially after emptying the fridge of vegetable leftovers. This recipe is quick to make and doesn’t require anything complicated. It’s one of the simplest cream soups I’ve made over time. It can easily be adapted with whatever I have at home, but I've noticed that the basic vegetables always provide the right consistency. It also helps when I want a warm meal without too much effort.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (depending on how quickly you peel the vegetables)
Cooking time: 30-40 minutes
Servings: 4
Difficulty: easy
Recipe type: cream soup, main meal or quick lunch
Ingredients
1 slice of yellow pumpkin
3 carrots
2 potatoes
1 red bell pepper
1 onion
2 slices of celery
1 leek
1 stalk of celery
5 garlic cloves
1 Knorr cube (for vegetable or chicken broth)
Salt and pepper, to taste
A pinch of cumin
A pinch of vanilla
Preparation method
1. Peel all the vegetables. Wash them well and cut them into pieces that will cook easily. The shape doesn’t matter, just make sure they are similar in size for even cooking.
2. Place all the vegetables in a large pot. Cover them with cold water, enough to exceed the vegetables by 2-3 fingers.
3. Add the Knorr cube and place the pot over medium heat. Let it simmer uncovered for about 30-40 minutes. Check occasionally with a fork to see if the vegetables are tender.
4. Once all the vegetables are cooked, turn off the heat. Remove them with a slotted spoon or spatula and place them in a large bowl. Keep the cooking water; don’t throw it away.
5. Blend the vegetables with an immersion blender until you achieve a smooth cream. If it doesn't all fit at once, you can blend in batches.
6. Gradually add the cooking liquid until you reach the desired consistency. I start with less and then thin it out little by little, to taste.
7. Season with salt and pepper. Add the cumin and vanilla. Mix well and blend for a few more seconds to combine.
8. Heat the cream soup if it has cooled down, over low heat, stirring gently.
9. Serve the soup hot, preferably with simple croutons.
Why I make this recipe often
This recipe is quick and doesn’t have complicated steps. I can use almost any vegetables I have on hand without ruining the main flavor. It doesn’t require rare ingredients and adapts to what’s in the fridge. It’s also good for fasting days. I like that the result remains hearty and isn’t bland.
Tips and variations
Tips
Cut the vegetables into similar sizes to ensure they cook at the same time.
If the soup is too thick, thin it with the cooking liquid. Add a little at a time so it doesn’t become too watery.
If you have an immersion blender, it’s more convenient to blend everything directly in the pot, but be careful of splatters.
Substitutions
The Knorr cube can be omitted, but the flavor will be less intense. You can also use another type of broth concentrate if you have something else on hand.
You can use only one of the two types of celery if you don’t have both.
Variations
You can skip the vanilla if you don’t like it, but a pinch really doesn’t stand out – it just rounds out the flavor.
You can add an extra potato for more texture and creaminess.
If you want less garlic, use only 2-3 cloves.
Serving ideas
Serve the cream soup with simple croutons made from toasted or pan-fried stale bread.
It also goes well with pumpkin seeds sprinkled on top.
You can add a bit of fresh herbs at the end (finely chopped parsley).
Frequently asked questions
Can I use another type of pumpkin?
Yes, any autumn pumpkin works. If you don’t have any, you can skip it, but it will slightly change the taste and color.
Can I omit the Knorr cube?
You can, but the soup will be simpler. The flavor will mainly come from the vegetables and spices.
Can the soup be made without vanilla?
Yes, it’s optional. Vanilla just balances the flavor; it’s not mandatory.
What if the soup becomes too thick?
Thin it with the cooking liquid, adding gradually until you reach the desired consistency.
How long can I keep the soup in the fridge?
It lasts 2-3 days in a closed container.
Nutritional values
Estimation for one serving (1/4 of the recipe): approximately 100-120 kcal. Protein 2-3 g, carbohydrates 20-23 g, fat under 2 g. These are just estimates, as values depend on how much liquid you use and the size of the vegetables. The soup is rich in fiber and vitamins from the vegetables, with little fat.
Storage and reheating
The soup keeps well in the fridge in a closed container for up to 2-3 days. When reheating, add a little water if it has thickened too much. I don’t recommend freezing, as the texture changes after thawing. It’s best enjoyed fresh or within a few days of preparation.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (depending on how quickly you peel the vegetables)
Cooking time: 30-40 minutes
Servings: 4
Difficulty: easy
Recipe type: cream soup, main meal or quick lunch
Ingredients
1 slice of yellow pumpkin
3 carrots
2 potatoes
1 red bell pepper
1 onion
2 slices of celery
1 leek
1 stalk of celery
5 garlic cloves
1 Knorr cube (for vegetable or chicken broth)
Salt and pepper, to taste
A pinch of cumin
A pinch of vanilla
Preparation method
1. Peel all the vegetables. Wash them well and cut them into pieces that will cook easily. The shape doesn’t matter, just make sure they are similar in size for even cooking.
2. Place all the vegetables in a large pot. Cover them with cold water, enough to exceed the vegetables by 2-3 fingers.
3. Add the Knorr cube and place the pot over medium heat. Let it simmer uncovered for about 30-40 minutes. Check occasionally with a fork to see if the vegetables are tender.
4. Once all the vegetables are cooked, turn off the heat. Remove them with a slotted spoon or spatula and place them in a large bowl. Keep the cooking water; don’t throw it away.
5. Blend the vegetables with an immersion blender until you achieve a smooth cream. If it doesn't all fit at once, you can blend in batches.
6. Gradually add the cooking liquid until you reach the desired consistency. I start with less and then thin it out little by little, to taste.
7. Season with salt and pepper. Add the cumin and vanilla. Mix well and blend for a few more seconds to combine.
8. Heat the cream soup if it has cooled down, over low heat, stirring gently.
9. Serve the soup hot, preferably with simple croutons.
Why I make this recipe often
This recipe is quick and doesn’t have complicated steps. I can use almost any vegetables I have on hand without ruining the main flavor. It doesn’t require rare ingredients and adapts to what’s in the fridge. It’s also good for fasting days. I like that the result remains hearty and isn’t bland.
Tips and variations
Tips
Cut the vegetables into similar sizes to ensure they cook at the same time.
If the soup is too thick, thin it with the cooking liquid. Add a little at a time so it doesn’t become too watery.
If you have an immersion blender, it’s more convenient to blend everything directly in the pot, but be careful of splatters.
Substitutions
The Knorr cube can be omitted, but the flavor will be less intense. You can also use another type of broth concentrate if you have something else on hand.
You can use only one of the two types of celery if you don’t have both.
Variations
You can skip the vanilla if you don’t like it, but a pinch really doesn’t stand out – it just rounds out the flavor.
You can add an extra potato for more texture and creaminess.
If you want less garlic, use only 2-3 cloves.
Serving ideas
Serve the cream soup with simple croutons made from toasted or pan-fried stale bread.
It also goes well with pumpkin seeds sprinkled on top.
You can add a bit of fresh herbs at the end (finely chopped parsley).
Frequently asked questions
Can I use another type of pumpkin?
Yes, any autumn pumpkin works. If you don’t have any, you can skip it, but it will slightly change the taste and color.
Can I omit the Knorr cube?
You can, but the soup will be simpler. The flavor will mainly come from the vegetables and spices.
Can the soup be made without vanilla?
Yes, it’s optional. Vanilla just balances the flavor; it’s not mandatory.
What if the soup becomes too thick?
Thin it with the cooking liquid, adding gradually until you reach the desired consistency.
How long can I keep the soup in the fridge?
It lasts 2-3 days in a closed container.
Nutritional values
Estimation for one serving (1/4 of the recipe): approximately 100-120 kcal. Protein 2-3 g, carbohydrates 20-23 g, fat under 2 g. These are just estimates, as values depend on how much liquid you use and the size of the vegetables. The soup is rich in fiber and vitamins from the vegetables, with little fat.
Storage and reheating
The soup keeps well in the fridge in a closed container for up to 2-3 days. When reheating, add a little water if it has thickened too much. I don’t recommend freezing, as the texture changes after thawing. It’s best enjoyed fresh or within a few days of preparation.