CEO cooks: Delicious creamy pumpkin soup with addition of potatoes and tomato

Link to Poland begins a series of publications in which Mariusz Soltanifar, the CEO and Co-Founder of Link to Poland, encourages the readers to prepare delicious and best dishes for every season. Every month we will publish a new recipe. For a good beginning, a delicious creamy pumpkin soup with addition of potatoes and tomato.

Add comment

Ingredients for four medium-sized portions of pumpkin soup with addition of potatoes and tomato

  • 800-1000g pumpkin (500-700g after peeling)
  • 250g potatoes
  • 1 medium onion
  • 2 large cloves garlic
  • 1 large or two medium-sized tomatoes
  • 1 tsp turmeric powder
  • 1 teaspoon fresh grated ginger
  • salt and pepper (at your choice)


  • 1 and 1/2 cups broth
  • 1 cup milk
  • 25g butter

Firstly peel the pumpkin skin and remove seeds and pulp. Cut pumpkin into small cubes.

We peel the potatoes and cut into cubes as well.

Meanwhile, in a large pot that will be used to cook the pumpkin cream soup , melt butter (chopped into cubes ) add chopped onion and slices of garlic.

Then, add the pumpkin and small pieces potatoes.

Then season with salt, and add turmeric and ginger. Fry while stirring at approx. 5-7 minutes.

Then add the stock and cover pot with lid. Then leave it to boil over medium heat for about 10-15 minutes and check on the consistency.

Then add the blanched tomato, (peeled and halved with the seeds removed then cut into cubes) . Add to pot and cook further for 5-7 minutes until vegetables are soft.

Finally add milk then blend with stick blender or empty into food blender.

The result is a light and mild soup also suitable for children. Ready to be served for instance with chopped parsley and finally check the seasoning.

Enjoy your meal! Smacznego!


Photo © Mariusz Soltanifar