Polish Pumpkin Soup (Zupa z Dyni) Recipe

Creamed pumpkin soup, close-up
Roman Maerzinger / Getty Images
  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 8 servings
Ratings (9)

Polish Pumpkin Soup, known as Zupa z Dyni (ZOO-pahz dih-EE) or Zupa Dyniowa (ZOO-pah dih-NYOH-vah) has pure pumpkin flavor with the richness of good-quality (homemade is preferable) chicken stock.

Pumpkin seeds found their way from the Americas to Europe and a love affair began.

Traditional Polish pumpkin soup doesn't use the herbs and spices found in many contemporary versions — just a grated carrot, salt and pepper and half-and-half.  

Drop potato dumplings - Kartoflane Kluski - provide the chew factor for this smooth purée.

Canned pumpkin can be used, in which case the soup will be darker in color.

What You'll Need

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

How to Make It

  1. In a large saucepan or Dutch oven, combine flesh from a 2-pound pie pumpkin or 2 (14-ounce) cans pumpkin purée, 4 cups water, 4 cups homemade or good-quality chicken stock and 1 peeled and grated carrot.
     
  2. Bring to a boil, reduce heat, cover and cook over medium-low heat for about 1 hour or until vegetables are soft. If using canned pumpkin purée, this will take much less time.
     
  3. Transfer to a blender or food processor (in batches, if necessary) and purée until smooth. Return to the saucepan.
     
  1. Add tempered half-and-half to soup and warm. Serve in heated soup bowls with drop potato dumplings.

Did You Know Pumpkins Are a Fruit?

It's true. Pumpkins are squash and, from a botanical standpoint, squash is considered fruits because they contain the seeds of the plant. Pumpkin is considered a winter squash even though it's a warm-weather crop but they can be stored through the winter and, hence, their name.

There are four species of winter squash --curbita pepo (acorn, spaghetti, and others), cucurbita moschata (calabaza and others), cucurbita mixta (butternut and others), and cucurbita maxima (hubbard, turban, banana, and others) with pumpkin varieties in all of them.

Winter squash is high in vitamins A and C, iron and riboflavin. The flesh is firmer than summer squash and requires longer cooking and the skin is inedible. When selecting, look for squash that is heavy for their size and have a hard, deep-colored, blemish-free skin. 

Here are more things we bet you didn't know about pumpkin and 15 ways to use them in cooking.

Nutritional Guidelines (per serving)
Calories 89
Total Fat 3 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 11 mg
Sodium 309 mg
Carbohydrates 12 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)