Pumpkin Soup

German Pumpkin Soup

Course Dinner
Cuisine German
Keyword pumpkin soup
Servings 8 people
Calories 332 kcal
Author Eva Kosmas Flores


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Video

Nutrition Facts
German Pumpkin Soup
Amount Per Serving
Calories 332 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 126mg5%
Potassium 2595mg74%
Carbohydrates 67g22%
Fiber 11g46%
Sugar 17g19%
Protein 7g14%
Vitamin A 13445IU269%
Vitamin C 92.5mg112%
Calcium 218mg22%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.