Parisian Style Pumpkin Soup

parisian pumpkin soup

If talking about pumpkin recipes it would absolutely unfair not to mention about pumpkin cream soups. I would say it is the first thing which comes to my mind. The most popular pumpkin soup recipes are usually based either on any kind of broth or cream. It may also contain a bunch of different vegetables like carrots, potatoes, peppers, celery, onions and whatever else. Some exotic versions have also such ingredients as coconut milk, curry, ginger and even lime. It is quite a complicated story, isn’t it?

As long as I tend to simpler recipes with a limited amount of ingredients, I thought why not share this Parisian style pumpkin soup recipe with you. I learned it half a year ago somewhen in spring. And since that I’ve wanted or even better to say I’ve been craving to make it so much. But I’ve had to wait till the pumpkin season comes to finally fulfill my little culinary dream.

parisian pumpkin soup

parisian pumpkin soup

You also know that I never follow the original recipe. For example, I used sweet potato instead of regular potatoes. But that is not the most important part. My small invention was this hot smoked paprika I added to the soup. Smoked paprika really did its job. It turned the whole pot of soup into magical pumpkin mixture which nourishes your body and warms it up. Just what the doctor prescribed for the cold rainy season. And if you additionally put some crispy baked bacon (of course only if you eat meat) then you will be on heaven. Bacon goes extremely good with the smoked taste of pumpkin soup.

You probably want to ask me why the soup is called Parisian style pumpkin soup. Does it mean that it is the recipe taken from the French cuisine? Well, in a certain way, yes. According to Rachel Khoo and her note to the recipe of smooth pumpkin soup with Chantilly cream, onion confit and pumpkin seeds in the book “My Little French Kitchen”, you may come across this soup somewhere in the French Alps. And it is a little fortune for someone who is looking for food pleasure among these unflavored positions on the winter menu.

Another resource says that pumpkin soup is a common traditional French dish as mostly French live in the countryside and they rather do not suffer from the lack of pumpkins in autumn. I love this version too. However, my recipe doesn’t sound like a typical French pumpkin soup recipe. I tell you why. Originally I saw this recipe in the TV show dedicated to plain Lenten meals. Perhaps it somehow explains the fact that it does not contain cream, broth and lots of other vegetables. The ascetic set of ingredients helps to avoid complicated cooking process and keeps its primary meaning all the faithful try to follow during the Lenten.

parisian pumpkin soup

I love the idea of making a soup out of three vegetable ingredients and using 3 spices to add some flavor. Non vegetarians to whom I belong may also add a pinch of crispy bacon as a bonus. The other day you may avoid bacon and make the soup strictly vegetarian. Simple transformation helps to create an additional choice which might be useful in the situation when you host a mish mash bunch of friends. And especially if some of your friends are vegetarians or even vegans and some are not.

With these words I am leaving you to enjoy my recipe of Parisian style pumpkin soup. Next time you will learn how to cook a mouthwatering pumpkin and porcini soup. I promise it will change your expectations and impressions of any popular pumpkin soup recipe you have known before. Traditionally the cooking process will be as simple as ABC.

parisian pumpkin soup


Parisian Style Pumpkin Soup

Serves 6
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes


  • 800g pumpkin
  • 350g sweet potatoes
  • 1 onion
  • 1 teaspoon hot smoked paprika
  • salt, pepper


  • some crispy baked bacon


1. Cut pumpkin and sweet potatoes into cubes. Bake them on the baking tray at 200°C for 20 minutes or till cooked (cooking time depends on your oven).
2. Chop the onion and fry on the dairy butter in the heavy-bottomed saucepan till it gets golden color. Then add baked pumpkin and sweet potatoes, some water (about 150 ml) and let it simmer at low heat for a few minutes.
3. Salt and pepper to your taste, add 1 tsp hot smoked paprika. Process everything with the hand blender.
4. Put a pinch of crispy baked bacon on top of the soup bowl. Serve immediately with hot bacon and cheese crostinis.


1. How to make crostinis? It's easy! Cut baguette into pieces, put some bacon and grated mozzarella on top and bake in the oven till the cheese melts

2. If you would like to heat up soup on the next day, make sure you add a little bit water. Soup gets a puree consistency in the fridge and water will help to bring smoothness back.






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