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German Pumpkin Soup
Angela Schofield
This comforting German pumpkin soup is like a warm hug and is perfect choice that the whole family loves.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Soups
Cuisine
German
Servings
8
Portions
Calories
255
kcal
Ingredients
1
medium
Ambercup pumpkin
alternatively your favorite pumpkin
1
medium
Carnival squash
alternatively your favorite pumpkin
2
onions
2-3
large carrots
1
stalk
leek
½
head
celeriac
1
tbsp.
vegetable oil
1
tbsp.
butter
1
tbsp.
garlic paste
or 4 cloves of garlic finely minced
salt
pepper to taste
½
tsp.
nutmeg
200
ml
heavy cream
pumpkin seed oil
optional garnish
roasted pumpkin seeds
optional garnish
Instructions
Peel celery root, carrots and onions cut roughly.
Cut the leek and rinse under cold water.
Depending on your preferences wash or peel the pumpkins, remove the core and cube roughly.
In a large pot melt butter and vegetable on medium-high heat.
Add the pre-cut vegetable and garlic paste and fry over medium heat for about 5 minutes.
Add salt, pepper and pumpkin cubes.
Stir well and cover with water.
Cover with a lid and simmer on medium heat for about 45 – 60 min.
Puree the soup with a hand blender to desired consistency. Add water if needed.
Add the nutmeg and stir well. Taste and adjust salt and pepper to taste.
Pour in heavy cream and let simmer on low heat for about 15 min.
Sprinkle with a tsp. of heavy cream, pumpkin seed oil and roasted pumpkin seeds right before serving.
Notes
Serve with homemade German bread or rolls.
Nutrition
Yield:
1
Portion
Calories:
255
kcal
Carbohydrates:
36
g
Protein:
10
g
Fat:
12
g
Fiber:
8
g
Sugar:
20
g
Net Carbohydrates:
27
g