German pumpkin soup (Kürbissuppe): creamy and comforting

Name: German pumpkin soup (Kürbissuppe): creamy and comforting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1 lb 12 oz Hokkaido pumpkin (red kuri squash), or kabocha squash; 1 medium potato; 1 small onion (or shallot); 2 garlic cloves; 1 tbsp butter (or olive oil); 3 cups vegetable broth (vegetable stock); 1 small piece fresh ginger, grated; 1/3 cup + 1 tbsp heavy cream (double cream in the UK); Salt, to taste; Freshly ground black pepper, to taste; Pinch of ground nutmeg; Toasted pumpkin seeds, to taste; Olive oil or pumpkin seed oil, for drizzling (optional)

vote now

Starter

Very Easy

40 min

Got a pumpkin sitting on your kitchen counter and wondering what to do with it? This cozy German pumpkin soup, or Kürbissuppe, is a lovely place to start! Hokkaido pumpkin turns silky when blended with potato, ginger, and a little cream, while a pinch of nutmeg brings everything together. Best of all, you don't even need to peel Hokkaido pumpkin. Finish with crunchy toasted pumpkin seeds and a drizzle of pumpkin seed oil, and dinner is sorted. Don't forget some crusty bread for dipping ;-)

Materials

Large saucepan
Grater
Immersion blender

Preparation

Preparation10 min

Cook time30 min

Wash the Hokkaido pumpkin (red kuri squash), halve it, and scoop out the seeds. Cut the flesh and skin into evenly sized cubes. There's no need to peel Hokkaido pumpkin, as its skin softens during cooking. Peel the potato and dice it too. If using kabocha squash, peel it if the skin seems particularly tough.
Peel and finely chop the onion and garlic.
Melt the butter, or heat the olive oil, in a large saucepan over medium heat. Add the onion and cook for a few minutes until softened, then stir in the garlic and cook briefly until fragrant.
Add the diced squash, potato, and grated ginger. Stir and cook for about 3 minutes.
Pour in the vegetable broth and give everything a good stir.
Bring to a gentle simmer, cover, and cook for 20 to 25 minutes, or until the squash and potato are very tender.
Remove the saucepan from the heat and blend the soup with an immersion blender until silky smooth. If it seems too thick, add a splash of hot broth or water. Take care when blending hot liquid.
Stir in the cream and season with salt, black pepper, and nutmeg. Return to low heat for about 2 minutes, stirring gently, without letting the soup boil vigorously.
Ladle the soup into bowls and finish with toasted pumpkin seeds and, if you like, a drizzle of olive oil or pumpkin seed oil. Serve hot with crusty bread.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

What is Kürbissuppe?

Kürbissuppe is the German word for pumpkin soup. This cozy autumn favorite usually combines pumpkin with aromatics and broth, sometimes finished with cream, ginger, or nutmeg. Toasted pumpkin seeds and pumpkin seed oil make a lovely finishing touch.

What is Hokkaido pumpkin called in the US and UK?

Hokkaido pumpkin is often sold as red kuri squash. Look for a small, roundish orange-red squash with sweet, dense flesh. If you can't find it, kabocha squash is a good alternative, although its skin can be tougher. Butternut squash also works, but peel it first and expect a slightly different texture.

Do I need to peel Hokkaido pumpkin?

No! Its skin is edible and softens as it cooks. Wash it thoroughly, remove the seeds, and cut it into evenly sized pieces. If you're using another squash, check how tough the skin is and peel it if needed.

How can I make the soup thicker or thinner?

For a thicker soup, simmer it uncovered for a few minutes before adding the cream, or blend in a little extra cooked potato or squash. For a thinner soup, stir in a splash of hot broth or water until it's just how you like it.

Can I make this soup without dairy?

Absolutely. Use olive oil instead of butter and replace the cream with an unsweetened plant-based cooking cream or a little coconut milk. The pumpkin and potato already give the soup plenty of body.

What can I use instead of heavy cream?

Double cream is the usual UK equivalent. For a lighter finish, try half-and-half in the US or a little extra broth, though the soup won't be quite as rich. Add dairy near the end and warm gently rather than boiling vigorously.

Which spices go well with German pumpkin soup?

Ginger, nutmeg, and black pepper work beautifully here. For a twist, try a pinch of sweet paprika or mild curry powder. Start with a little so the pumpkin flavor still comes through.

What should I serve with Kürbissuppe?

Crusty bread, rye bread, or toasted sourdough are great for dipping. A few crunchy pumpkin seeds or croutons add texture, and a drizzle of pumpkin seed oil gives a delicious nutty finish.

Can I make this soup ahead of time?

Yes! Make the soup, cool it promptly, and refrigerate it in a covered container. Warm it gently, stirring occasionally, and add a splash of broth if it has thickened in the fridge. Add the crunchy toppings just before serving.

How long does it keep?

Store in the refrigerator at 40 °F/4 °C or below for up to 3 to 4 days. Refrigerate promptly and reheat until piping hot before serving.

Can I freeze it?

Yes. Let it cool promptly, then freeze in portions in suitable containers, leaving space for expansion. For the smoothest texture, you can also freeze the soup before adding the cream and stir the cream in after reheating. If it separates slightly, blend or stir it until smooth.

Cookware

burner

Attributes

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

For garnish:

Materials