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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


Ingredient

• 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

Directions

1. 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.
2. 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. 
3. In a separate pot, add the the liter of water with 4 vegetable broth bouillon cubes and bring to a boil. 
4. 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. 
5. The water should be boiling now.  Once it is boiling, pour into the already cooking vegetable mixture. 
6. Cook on medium heat for 30 minutes, stirring occasionally.
7. Purée your soup either in a normal blender or a handheld immersion blender. 
8. Stir in cream. 
9. 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!!

Linking up with these fabulous link parties: The Scoop!,  Metamorphosis Monday’s, Inspire Me Tuesday,Wow us Wednesdays! What’s it Wednesdays, Centerpiece Wednesdays, Creative Ways,  Treasure Hunt Thursday, Home Sweet Home , Feathered Nest Fridays, G’day Saturdays, Foodie Friday
Written at http://peoniesandorangeblossoms.blogspot.com

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I love potatoes. I love pizza. How about… potato… pizza. Potato pizza!  I was first introduced to this type of pizza at Katie’s Pizzeria in St. Louis.  However, I have since moved.  But… I still want the pizza!  This pizza has been a few years in the making.  My husband and I have been trying to figure out how to make it taste like our original.  I don’t know if this tastes *exactly* like the original, but what we’ve come up with is really good!

Potato. Rosemary. Pizza? Huh? Now, don’t wrinkle your nose yet.  Let me share some pictures first.

Potato Rosemary Pizza

 

See, doesn’t it look good? Or if you aren’t sold, maybe another view?  Below is pizza from a different day, but it is the same thing!

Or maybe some words to sell you?  This is my FAVORITE pizza. My husband (the master chef) is the pizza maker.  Whenever he asks what type of pizza I want, I always say potato. I think he might be sick of potato pizza.  (I just asked him, he says no).

Potato Rosemary Pizza

We bake the pizza on our outdoor grill because it gets hotter than our oven (and bonus – keeps the heat outside!).  We use this pizza stone.

Okay, ready for the recipe? It’s broken down into two parts. Crust and toppings.

POTATO ROSEMARY PIZZA RECIPE: (printable recipe here)

Our Basic Pizza Crust Recipe

Ingredients

• 2 cups of regular flour (but if you want the best, use the 00 flour)
• 1 cup of fine corn meal
• 1 tablespoon of active dry yeast
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 3/4 cup plus 2 tablespoons lukewarm water
• 2 tablespoons honey, optional

Directions

1. Heat the water to lukewarm. Then add the olive oil. (for really yummy dough, add the 2 tbsp honey here)
2. Dissolve the yeast in the warm water.
3. Using your bread kneader mixing option on your mixer (we use the option on the kitchenaid), pour the yeast solution into the mixer and mix for 5 minutes.
4. Now, add all of the dry ingredients to the mixer. Mix on low until it forms a ball.  If it does not form a ball, you need to add more flour or cornmeal.
5. Once it has formed a ball, knead on low speed for 20 minutes.  I know this seems unnecessary, but it is the most critical part!
6. After, cover and let the dough sit in a warm, dry place for 1 hour. This allows the dough to rise.  If you want to make your dough ahead of time, place the dough in the fridge overnight and take it out 1 hour before cooking time.
7. Spread the dough into desired shape. This dough makes enough for two 10″ pizzas, so we separate the dough into two. This makes the shaping of the circular pizza dough a little easier!

Potato Rosemary Pizza Toppings

 

Ingredients

• 2 small potatoes or 1 large potato (russet, yukon, fingerlings, your choice)
• 1 parsnip, thinly sliced
• 1/2 onion (usually yellow, but red is fine too)
• Extra virgin olive oil, to spread on dough.
• Mozzarella cheese, pre-shredded is easiest to use
• Parmesan reggiano cheese
• pepper to sprinkle on top
• Fresh rosemary

Directions

1. Preheat oven to 500F, best cooked with a pizza stone.
2. Cook the potato prior. (Use the microwave for fastest results. You do not want the potato to be soggy or too-baked).  Now slice the potato into *thin* slices.
3. Slice the parsnip and onion into thin slices.  You want them to be thin enough for just a crunch. (if you slice them too thick, it will be gross).
4. Sprinkle olive oil on top of your shaped dough and rub it to cover the area of where the toppings will be.
5. Place parsnips, onions, and potatoes on top. The KEY to this pizza is having potato in every single bite.
6. Sprinkle mozzarella (as much as desired), then parmesan cheese (not as much as the mozzarella).
7. Sprinkle some pepper on top.
8. If you use a pizza peel (as I do), sprinkle coarse cornmeal on the bottom so the pizza will easily slide off the peel onto your stone.  This is a nice trick.
9. Place in oven and cook for 8-12 minutes, until it looks done.
10. Immediately after you take the pizza out of the oven, sprinkle rosemary on top.
11. Enjoy!

A few things to note: 1. How thinly sliced everything is. 2. the coarse cornmeal on the pizza peel. 3. How there is potato in every bite.

One last close look… oh yum yum. I’m going to go eat some left-over pizza for dinner now.

potato rosemary pizza