In the fall of 2007 I studied abroad in Dusseldorf, Germany through my school’s film program. It was an amazing experience and one of my favorite parts of the trip was all of the German food that I got to eat. (Mmmm sauerkraut!) One day we were working with this German music professor at his home and, when it came time for lunch, his wife carried over this HUGE pot of pumpkin soup (the biceps on this woman must have been insane, I cannot emphasize how massive this pot was and how COMPLETELY filled it was with soup). She ran back to the kitchen and brought in a big basket of rolls from the bakery to go with it. That pumpkin soup is the best soup I’ve ever had to this day.
I wrote the professor an email asking for the recipe and he brought it to the final dinner party we had at the end of the program. It was entirely in German. Although my conversational German was okay, I had no idea what ginger root or boullion cubes translated to. So, my host mother was able to quickly translate the recipe for me before I left for my return to the states, and here it is, to be shared with you all! It’s a really healthy dish, and surprisingly filling for being vegan. I credit the tasty potatoes that are a staple of any good German dish. I also listed some optional non-vegan add-ins that you can put in, (namely bacon) if you want to make it a little less healthy 🙂 Also! If you want a slightly creamier autumn soup, I may just point your towards my Hungarian mushroom soup recipe (it contains delicious swirls of sour cream). Guten Appetit and happy autumn!!!!
German Pumpkin Soup
Ingredients
- 2 small baking pumpkins about 3 1/2 pounds each
- 1/4 Cup Olive Oil
- 1/4 Teaspoon Salt plus extra for sprinkling
- 1 Large Onion chopped
- 2 Large Potatoes peeled and cut into 1 inch cubes
- 3 Large Carrots peeled and sliced
- 1/2 Teaspoon Ground Coriander
- 1 Small Root of Ginger about 3 inches long, peeled and grated
- 1 Leek chopped
- 1 Large Tomato (or 2 small ones), chopped
- 3 Cloves Garlic minced
- 4 Cups of Water
- 2 Vegetable Boullion Cubes or whatever amount corresponds to 4 cups of water
- 1/2 Teaspoon Paprika
- 1/8 Teaspoon Ground Cloves
- 1/8 Teaspoon Ground Cayenne Pepper
- Flake kosher sea salt, to taste
- Sprig of an herb for garnish
- 4 Slices Premium Bacon (optional), fried until crispy and then diced
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Cut one of the pumpkins vertically in half and scoop out and discard the seedy pulp. Place the pumpkin on a baking sheet and rub the inside with a teaspoon of the olive oil. Roast until tender when pierced with a fork, about 45 to 55 minutes. Remove from the oven and use a spoon to scoop out the tender flesh and place it in a heat-safe bowl. Set it aside.
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Now take the other pumpkin and cut off the top as you would with a carving pumpkin. Use a medium sized spoon to scoop out all of the seeds pulp and discard it.
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Sprinkle some salt inside the pumpkin and spread a tablespoon of olive oil inside of it and place the cap back on. Place this pumpkin in a casserole pan and roast in the oven for 45-60 minutes, or until the inside of the pumpkin is fairly soft and the outside has turned a deep orange color. Remove and set aside.
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While the second pumpkin is roasting, heat the remaining olive oil in a very large pot over medium heat. Add the onions and sauté until nearly transparent, about 10 minutes. Then add the potatoes, carrots and coriander. Cover, reduce heat to medium low, and allow to cook for 20 minutes, stirring every five minutes to cook the vegetables evenly.
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Then add the garlic, ginger, leek, tomato, and the scooped roasted pumpkin bits and allow to cook for 20 minutes, stirring every five minutes again. Add the water, boullion cubes, paprika, cloves and cayenne pepper and mix well. Cover and let simmer for 30 minutes, stirring every 10 minutes.
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Taste it and add salt if you'd like, then ladle it into a blender or food processor and make a puree of the soup. Ladle the pureed soup into the roasted pumpkin and serve it hot with a side of chopped cooked bacon (optional) and an herb sprig for garnish.
Wow, simply amazing! Thank you for sharing it. My German is non existent so I am glad you translated it for me! Now, I can not wait to try this pumpkin soup as you described it as best soup you ever had!
OH MY GOODNESS!!! I love pumpkin soooo much (I think we have had incredibly deep conversations together on the topic).
Great touch serving it inside the gourd!
Thanks you guys! I hope you enjoy it as much as I do 🙂
Beautiful photography! I'm looking forward to reading through your blog.
Best,
Veronica
Thanks Veronica! I'm very flattered 🙂
Wow, this looks so good. Can't wait to try it!
This is a soup I have to try soon. Gorgeous photos:)
This would be a show-stopper at any dinner party. I love how the soup is served in an actual pumpkin that's been baked, so it's edible, too. Really beautiful!
Thank you all very much 🙂 The roasted pumpkin does taste very good, it's so soft inside that the flesh just scrapes right off with a spoon when you're scooping the soup out of it, the texture really reminded me of creamy mashed potatoes.
I adore all that is pumpkin- film student? Wow, a side passion of mine, the arts. I am a published poet with a heart to film things, at least my open mics, lol
Nice dish, and now I have to pay attention to one in the kitchen for hubby's dinner…
Gorgeous blog Eva! I will be back! 🙂
This looks amazing! I love Pumpkin soup and maybe just about anything with pumpkin in it. I just bought my first sugar pumpkin of the season and have plans for a Pumpkin Curry Soup that I make every year, but I'll have to try this as well!
Thanks everyone 🙂
Pumpkin curry soup sounds fantastic, I love the combination of pumpkin with zesty spices like curry and cayenne.
Great photos! I love pumpkin! I have never made pumpkin soup before…looks like I am missing out. Can't wait to try it out! 🙂
Thank you, I hope you like it as much as I do :o)
What a lovely soup recipe…and wonderful presentation 🙂
How great that you were able to study abroad and took back such inspirations.
Looks delicious! Thanks a lot for sharing.
But may I correct the spelling- it's 'Kürbissuppe'. (Sorry, perfectionism here…:) )
Greetings from Austria
anything pumpkin is amazing, and when you serve it like this it makes it even better! Soo cute!!
Coley
http://www.whatyoumakeit-coley.blogspot.com
I featured this on my blog!
i—create.blogspot.com
Your recipe looks great… I'm a German teacher– is there any chance you could give us a glance at the German too??
Thanks everybody!
@Amy B: I don't unfortunately, my host mother kept the German version and I kept the English one.
Do you know approximately how many this recipe serves? It looks amazing and I cant wait to try it!
It makes about 5 servings 🙂
so yummy. Im going to make a whole lot and freeze for cold nights
so yummy. Im going to make a whole lot and freeze for cold nights
This sounds so good! I am sure it is BETTER with fresh/whole pumpkin, but COULD it be done with canned pumpkin (Libby's, etc). If yea, how much canned pumpkin would I use?
very nice
thank you so much
have nice day =)
This turned out very good. I used low sodium veggie broth instead of water + bouillon and a 2" knob of ginger root.
Happy to hear it came out well for you! 🙂
I am studying in Germany too. I made this soup from your recipe and I love it. I am making it for my family in India now. I make huge batches and freeze in single serve bags. Thanks for getting me through winter. 🙂
That is just wonderful! I am so glad you're enjoying it, it really is one of my favorite soups to make. So flavorful and comforting 🙂
I grew up in Deutschland moving between Bavaria and Rheinland/Pfalz. Some of my favorite memories are of the regional and seasonal foods. This recipe is the closest to the Kürbissuppe that I grew up eating. I do think there maybe one error in your translation though. Russet potatoes are not available in Germany. Most of the potatoes used in soups are of a white waxy variety classified as Festkochende. Annabelle being my favorite, which can be found in some local U.S. farmers markets. Russets will do just fine, but many of the Deutsch varieties will add a unique texture. I know my Oma would give me a look that would make a priest tremble, but I also love adding a bit of 10 year aged Modeno, Italy Basalmic vinegar as garnish, along with a few toasted pumpkin seeds. Unfortunately the 10 year balsamic can be very pricey in the U.S., so if you happen to visit Europe, pick up a bottle or ten for the price of one here in the U.S. ;0 Tschuss Guten appetit!
Where do I find serving amount for this recipe.
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