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Polish Pumpkin Soup Recipe

Pumpkin soup is hearty and the perfect dish for a cold winter night, or serve at any holiday such as Thanksgiving. Even though pumpkin came from the Americas to Europe, Poles still have their own version of pumpkin soup.  Besides, potatoes came from the American too--and we know how the poles love their spuds. The biggest difference in American pumpkin soup recipes are that Polish pumpkin soup is not nearly as sweet but more savory (and probably healthier).  
Fresh pumpkin works great for this recipe, but you may opt for a few extra cans of pumpkin to save time. We simply roast the fresh pumpkin until it is soft enough to peel and chop--may only need 10 minutes in the oven. Or, if you are strong enough to peel and chop a raw pumpkin for your soup, you can do that too and no roasting is needed. 
Pumpkin in Poland tends to be rather sweet naturally, so they rarely add any sweetener. However, when we taste tested different versions using American produce, we found that a little sweetener such as maple syrup in the end did make the pumpkin soup come together quite nicely. The key is just to not make it too sweet. Our family also thought the sour cream or half and half was also mandatory, but my Polish husband Tomek liked it with no dairy--just the taste of the pumpkin.  That may be more of a hubby thing than a Polish thing though...

Polish Pumpkin Soup Recipe Ingredients 

Polish Pumpkin Soup Recipe

This pumpkin soup recipe is doubled to make a large batch to feed 10+ people, or if you like left-overs:

  • 2-3 tablespoons Olive Oil
  • 2 medium pumpkins (or one small pumpkin & 3 cans pumpkin)
  • 2 leek cleaned & chopped
  • 8 cups chicken stock
  • 3-4 carrots, chopped
  • 1-2 small potatoes, chopped
  • 1 tablespoons thyme
  • 3-4 chopped garlic
  • 3 teaspoons allspice
  • 2 teaspoons nutmeg 
  • 1 cup half and half
  • Salt & Pepper to taste
  • 1-2 tablespoons maple syrup (optional)
  • 1 tablespoon cinnamon (optional)
  • Top with pumpkin seeds and sour cream


1.  Clean & Chop Leek.  The fresh organic leek we get at the local farmer's market can be quite muddy. We rinse, chop, then soak again in cold water.  Rinse leek vigorously to really make sure that all the dirt is removed.  Place chopped leek in a large stock pot with olive oil and fry on medium until the onions are soft. If you do not have leek available, you can substitute with regular onions.  We also use the entire leek, just cut off the dry ends.

2.  Prepare Pumpkin. While leek is frying, roast your fresh pumpkin in the oven until it is soft enough to easily peel and chop.  May take just 10 minutes at 300 degrees. Or, if you are strong enough, you can try to peel and chop the pumpkin without cooking.  Make sure to get all the seeds out too!

4.  Add All Ingredients to Soup Pot. Clean and chop garlic, carrots, potato, and add the rest of the ingredients to stock pot except any dairy.  Cook for 40 minutes or until all ingredients are soft.  Then, use a hand blender to blend all ingredients in the pot.  If you don't have an immersion blender, you can put the soup in a mixer and blend well but it is much more messy.  An immersion blender is well worth the investment.

5.  Add Dairy & Serve.  Once the pumpkin soup is thoroughly blended and smooth, add the half and half.  You can also use milk but it will just not be as creamy.  Coconut milk works well if you want to keep it vegan too. Taste and see if you want to add any sweetener.  Maple syrup or brown sugar works great.  Adjust salt, pepper, and cinnamon to taste.

Serve with sour cream and roasted pumpkin seeds on top!  YUMMM.....


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