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Creamy Pumpkin Soup

by Feli Chic'Cuisine

There's nothing better than a creamy pumpkin soup that's healthy, rich, creamy, and so easy to make!

The best thing about pumpkin is that it has a really velvety texture in soup, and it's naturally vegan and gluten-free.


Serves 4

  • 2 Tbsp olive oil

  • 1 onion, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 600g pumpkin, peeled, chopped

  • 1 potato, chopped

  • 2 carrots, chopped

  • 1 leek (white part only), chopped

  • 1/2 tsp ground nutmeg

  • 3 cups (750ml) chicken stock

  • 2 cups (500ml) water

  • 1/2 cup (125ml) cream

To serve:

  • pumpkin seeds, toasted

  • dried cranberries (optional)

  • parsley leaves or basil, finely chopped



1. In a large saucepan over medium heat, heat oil. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and water, and bring to the boil. Reduce heat to low. Cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.

2. Remove from heat and carefully blend, using an immersion blender or, in batches, transfer to a blender and whisk until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season.

To Serve:

3. Divide between 4 bowls and top with seeds, cranberries and parsley. Drizzle with extra oil.


​​''Worthless people live only to eat and drink; people of worth eat and drink only to live". ​― Socrates

Blueberry Cheesecake

Hi! I'm Felicia.


Welcome to my virtual kitchen corner!

My passion for cooking and good food is what inspired me to create this blog. Here, you will find a variety of recipes, from simple and quick meals to more elaborate and elegant dishes that are perfect for special occasions.

I believe that using fresh, seasonal ingredients is key to making flavorful and healthy meals.

But food is just one aspect of my life.

Thank you for joining me on this journey, and I hope you find inspiration and joy in my content. 


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