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Polish Pumpkin Soup Recipe - Zupa z Dyni

User Rating 5 Star Rating (1 Review)


Polish Pumpkin Soup - Zupa z Dyni

Polish Pumpkin Soup with Drop Potato Dumplings

© 2008 Barbara Rolek licensed to About.com, Inc.
Pumpkin seeds found their way from the Americas to Europe and a love affair began. Traditional pumpkin soup doesn't use the herbs and spices found in many contemporary versions. This is pure pumpkin flavor with the richness of chicken stock. Drop Potato Dumplings - Kartoflane Kluski - add another layer to this smooth puree.

Canned pumpkin can be used, in which case the soup will be darker in color, as it is in this picture.

View this larger image.

Makes 8 servings of Polish Pumpkin Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1 (2-pound) pie pumpkin, peeled and cut into chunks, or 2 (14-ounce) cans pumpkin puree
  • 4 cups water
  • 4 cups chicken stock
  • 1 carrot, peeled and grated
  • 1 cup half-and-half
  • Salt and pepper to taste


  1. In a large saucepan or Dutch oven, combine pumpkin, water, stock and carrot. Bring to a boil, reduce heat, cover and cook over medium-low for about 1 hour or until vegetables are soft. If using canned pumpkin puree, this will take much less time.

  2. Transfer to a blender or food processor (in batches, if necessary) and puree until smooth. Return to the saucepan.

  3. Add tempered half-and-half to soup and warm. Serve in heated soup bowls with Drop Potato Dumplings.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Variation on pumpkin soup recipe, Member Debb22

It should be noted that if you use canned pumpkin puree you do not have to put it into the food processor. The carrot isn't really necessary, and I use chicken stock without any water. Also, I add a little touch of fresh ground nutmeg and a dash of cayenne pepper and garnish with a few cranberries and parsley. This soup is especially delicious with turkey leftovers!

13 out of 13 people found this helpful.

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