Krem Z Dyni

Name: Krem Z Dyni
Prep time: 15 min
Cook time: 58 min
Total time: 1 h 13 min
Cuisine: Polish
Ingredients: 1.2 kg Pumpkin, halved; 300 g Potato, peeled and diced; 150 g Onion, diced; 2 clove Garlic, minced; 40 g Clarified butter; 120 g Sour cream, stirred smooth; 800 ml Vegetable broth, hot; 1 tsp Curry powder; 1 tsp Salt; ½ tsp Black pepper, ground

Krem Z Dyni · ready in 1 h 13 min · 4 servings · 335 kcal per serving · easy · 10 ingredients

A Polish autumn pumpkin cream soup with roasted pumpkin, golden onion, garlic, and a gentle curry warmth, finished silky with sour cream.

Prep: 15 min
Cook: 58 min
Total: 1 h 13 min
Serves: 4
kcal: 335
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1.2 kgPumpkin, halved
300 gPotato, peeled and diced
150 gOnion, diced
2 cloveGarlic, minced
40 gClarified butter
120 gSour cream, stirred smooth
800 mlVegetable broth, hot
1 tspCurry powder
1 tspSalt
½ tspBlack pepper, ground

Equipment

oven, stovetop, immersion blender, knife, cutting board, baking tray, soup pot, skillet, ladle, wooden spoon, spoon, serving bowl

Instructions

Mise En Place
Gather all ingredients; set out a knife, cutting board, baking tray, soup pot, skillet, ladle, and immersion blender. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Roast Pumpkin
Heat the oven to 204°C / 400°F, place the halved pumpkin cut side down on a tray, and roast until tender and lightly caramelised. · 40 min
What to look for: The pumpkin skin has darkened slightly and the flesh yields easily to a spoon.
Cook Potato
Boil the diced potato in the vegetable broth until fully tender, then keep the potato and broth together in the pot. · 15 min
What to look for: The potato pieces break easily when pressed against the side of the pot.
Sauté Aromatics
Melt clarified butter in a skillet, add diced onion and minced garlic, and sauté until soft, fragrant, and golden. · 8 min
What to look for: The onion is golden at the edges and the garlic smells sweet, not sharp.
Combine Soup Base
Scoop roasted pumpkin flesh into the pot with potato and broth, add the sautéed onion and garlic, and simmer gently. · 10 min
What to look for: The soup base looks thick, orange, and evenly hot with small lazy bubbles.
Blend Smooth
Blend the soup directly in the pot with an immersion blender until completely smooth, thick, and velvety. · 3 min
What to look for: No visible onion, garlic, potato, or pumpkin pieces remain.
Season And Cream
Stir in curry powder, salt, black pepper, and sour cream off the heat until the soup is creamy and evenly coloured. · 2 min
What to look for: The colour is uniform golden orange and the texture looks glossy.
Serve Hot
Serve the hot Krem Z Dyni in bowls with a small sour cream swirl on top, keeping the surface glossy and thick. · 2 min
What to look for: Each bowl has a smooth orange surface with a pale cream swirl.

Nutrition (per serving)

kcal	335
Protein	7 g
Carbohydrates	40 g
of which sugars	12 g
Fat	17 g
of which saturated	10 g
Fibre	4 g
Sodium	1224 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Pumpkin

Hokkaido pumpkin: Use the same weight; it gives dense, sweet flesh and roasts well.

Potato

Pumpkin: The soup will be sweeter and slightly less starchy.

Onion

Extra garlic: Use only when onion is unavailable; the base will be sharper and less sweet.

Garlic

Extra onion: Use diced onion in place of garlic for a sweeter, milder base.

Clarified butter

Sunflower oil: Use when clarified butter is not available; the soup will be less buttery.

Sour cream

Vegetable broth: Use only to loosen the soup; it will not give the classic creamy tang.