Creamy Pumpkin Soup with Toasted Almond Flakes

[recipe adapted from My Kitchen Treasures by Finla / Happy Cook]

creamy pumpkin soup with roasted almond flakes


  • 2 kg peeled, deseeded and chopped pumpkin / 2½ kg before peeling (we used onion squash pumpkin)
  • 2½ litres of water
  • 3 vegetable cubes (10g each)
  • 3 small (4g each) vegetable Maggi cubes
  • 1 large leek – about 500g (chopped roughly)
  • 1 huge onion (chopped)
  • 25 g unsalted butter
  • 4 tbs tomato purée
  • 1 cup / 250 ml double cream
  • 2 pinches ground black pepper
  • sea salt – to taste
  • almond flakes – for sprinkling (toasted)

pumpkin soup


  1. In a large pot place water, cubes, pumpkin, tomato purée, black pepper and cook for about 45 minutes on medium fire.
  2. In meantime fry leek and onion on butter till start getting golden. Add to the pot with soup.
  3. After 45 minutes soup should be ready, remove from fire, stir in cream and blend soup with hand mixer.
  4. Season with salt if needed.
  5. Share to the plates, sprinkle over toasted almond flakes.
  6. Serve with homemade bread or savoury muffins on a side. We enjoyed it with Cheese & Onion Muffins.

Serves 6 people as a main dish.


Replace onion squash pumpkin with any other pumpkin, even the carving one.


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Your thoughts…

  1. Margot wow you made my soup. With the almonds they looks so good. Should try them next time when i have guest as almonds give a special touch.
    When i make the pumpkin soup i have huge amount so i freeze them in portions.

  2. Yes, I did. Thank you for great recipe.

  3. Love the almond flakes – makes it so pretty!
    I put a bit of tomato in my last batch of butternut squash soup and was surprised at how good it was!

  4. The tomato makes such a big difference. I was surprised as well.

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