Recipes » Soup » Pumpkin celeriac soup

Pumpkin celeriac soup

Pumpkin celeriac soup |

One of the things I really like when cooking is to check my fridge and work with any leftover ingredients. It’s almost like the black box where you have to work with what you get.. 🙂 But then a little less difficult! The other day we had a meal with entrecote and a sidedish of green cabbage, pumpkin and celeriac. But since it is only two of us and well, you know how big a butternut squash and a celeriac are so I had of both of them half left. I also had half the cabbage left, but at this point I am not yet sure what to do with that. It was actually the first time I used savoy cabbage in a stiryfry dish and mmm, I wasn’t to impressed with the taste. Thankfully the celeriac and squash were, but I am straying from the subject here! I had to work in the studio and was getting a visitor so I would have to eat lunch at work. Since I can cook in my studio (love that!!!) I took all the ingredients from home and whipped up this delicious soup while talking with my customer… I am sure he must have wondered where that smell was coming

Making this soup is very straightforward and you can adapt ingredients to your liking or to the contents of your fridge. I used roughly the qts as per the recipe below:


Pumpkin celeriac soup |

Pumpkin celeriac soup


  • 400g celeriac (cleaned and chopped in cubes)
  • 400g butternut squash (skin removed, chopped in cubes)
  • 1 sjalot or onion (chopped)
  • butter
  • 800ml vegetable stock
  • 2 slices old bread
  • garden cress
  • salt
  • pepper
  • olive oil


Start by cleaning the celeriac and squash. In a large saucepan melt some butter and add the chopped onion. Let it fry until the onion is soft but not brown. Ad the pumpkin and squash and fry for a minute or two before adding the vegetable stock. Don’t add it all at the same time. I added about 500 ml to begin with but once the veggies get cooked and you have an idea of the thickness of the soup you can add more stock if needed. I like my pumpkin soup to be fairly substantial but if you want it thinner you can add more fluids.

Once the vegetables are soft puree them either in a blender or with a stickmixer (is that even a word?? I sort of feel it has a different name in English) and add seasoning where you want.

Cut the bread into small cubes and fry them in oil in a frying pan. Once golden drain on kitchen paper. Put the soup in a bowl and add croutons and garden cress on top





About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle