Ever since I went to that fabulous pumpkin festival in Germany that I keep talking about, I have been just dying for some pumpkin soup. The pumpkin soup I had there was the BEST pumpkin soup I’ve ever had. I have been searching for months trying to find an authentic German recipe that I think was very similar to the soup I fell in love with. I read recipes in German and English. I came up with my own, which is a combination of about 10 recipes I read!
|*THE* pumpkin soup I’ve been dying to eat. Guess I need to go back to Germany??|
German Pumpkin Soup recipe, authentic Kürbissuppe rezept
Get the PRINTABLE recipe here
- 1-2 small baking pumpkins*** (see notes)
- 1 large potato, cubed largely about 1×1 inch
- 1 large onion, large cubes as well
- 2 tbsp salted butter
- 1 liter water
- 4 cube vegetable broth bouillon
- 1/2 tsp pumpkin pie spice
- 5 twists of cracker pepper
- 1 tsp salt
- 1/2 cup heavy cream (optional)
- pumpkin seed oil****
- pumpkin seeds
- Cut off both ends of the pumpkin. Then slice pumpkins in half and scoop out the seeds. If it is too tough to cut, we microwaved each half in the microwave for approx. 3 minutes until the pumpkin was cooked. You will only need to do this if your pumpkin skin is inedible or too tough to cut.
- Take butter and melt in pan or stock pot. Place sliced potatoes and onion inside the pan. Place lid on pan and cook on medium heat for 15 minutes.
- In a separate pot, add the the liter of water with 4 vegetable broth bouillon cubes and bring to a boil.
- Add pumpkin to the potato and onion. Next, add the pumpkin pie spice, salt, and pepper. Stir together, then allow to cook for 5 minutes.
- The water should be boiling now. Once it is boiling, pour into the already cooking vegetable mixture.
- Cook on medium heat for 30 minutes, stirring occasionally.
- Purée your soup either in a normal blender or a handheld immersion blender.
- Stir in cream.
- Top with pumpkin seed oil (this really makes the dish). Garnish with pumpkin seeds.
***Notes on pumpkins
The Germans tend to cook with Hokkaido pumpkins, which are readily available there. The nice thing about that pumpkin is you can eat the skin. Here, I hadn’t found any Hokkaido pumpkins. I did find a golden nugget squash, which appeared very similar. It tasted about the same. Regular baking pumpkins should be fine too. Just remember, if it’s a “pie pumpkin”, it may be a little bit sweeter. I have not tried this recipe with canned pumpkin.
About our specific pumpkins used in this recipe: Each pumpkin uncooked was 1 pound. We used two golden nugget squash. The skin was very tough and we had to microwave the pumpkin halves in order to slice them.
|The Hokkaido pumpkin, AKA red kuri squash|
|the golden nugget squash, AKA Oriental pumpkin|
****Notes on Pumpkin Seed Oil
This REALLY makes this dish in my opinion. You NEED to get some. Here’s where I got my Pumpkin Seed Oil and I can say it is delicious. This is not something you can easily find here in the US. I searched 6 grocery stores (specialty ones included) and had no luck. It is hard to get here because it is grown and made in a very specific region in Austria. It’s everywhere in Germany and Austria… but not here! Boo!
|the amazing Pumpkin Seed Oil!
This soup isn’t like your American version of pumpkin soup. It’s WAY better. I don’t really even like pumpkin soup… but this is delicious. Especially with that pumpkin seed oil!
|Authentic German Pumpkin Soup Recipe|
|Oh SO delicious!!|
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