This traditional German pumpkin soup is delicious, filling, and a true comfort food. For an authentic "Kürbissuppe", as pumpkin soup is called in Germany, all you need is pumpkin, potatoes, carrots, onion, garlic, cream, and parsley. Quick, easy, and so creamy, it is a great warming dish for the colder months.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
Kürbissuppe (also written Kuerbissuppe or Kürbis Suppe) is German for pumpkin soup. Kürbis means pumpkin, and the creamy version is called Kürbiscremesuppe. Ready in 50 minutes, with no peeling needed if you use Hokkaido.
Which Pumpkin to use for German Pumpkin Soup?
Many pumpkin varieties are grown in Germany, but the most popular and common one is the Hokkaido pumpkin. The Hokkaido pumpkin is also known as red kuri squash. A round, small, orange pumpkin that is known for its edible skin and its sweet and nutty flavor. The Hokkaido pumpkin is named after its place of origin the Japanese northern island of Hokkaido.
German word for pumpkin is "Kürbis". This term is derived from the Latin name for pumpkin, "corbis". You can normally get pumpkins between September and January in German supermarkets. It is also a popular vegetable to grow in your gardens.
"Suppe" is the German word for soup. "Kürbissuppe" (pumpkin soup) is also sometimes referred to as "Kürbiscremesuppe" (pumpkin cream soup) when the recipe includes cream.
Finding Hokkaido Pumpkin in the US
In the US, Hokkaido is usually sold as red kuri squash (in the UK, look for onion squash). Look for it at farmers' markets and well-stocked grocery stores in the fall. If you can't find it, these work well too:
| Squash | Peel it? | How it tastes in the soup |
|---|---|---|
| Red kuri (Hokkaido) | No | Closest to the German original |
| Kabocha | Best peeled | Sweet and nutty, very close to Hokkaido |
| Butternut squash | Yes | A little milder and sweeter |
| Sugar pie pumpkin | Yes | Lighter flavor, slightly more watery |
Skip the big carving pumpkins, as they are watery and taste quite bland. If you love butternut, also try my Roasted Butternut Squash Soup.
What makes this Kürbis soup special?
You will find many different varieties of pumpkin soup recipes in Germany. Some are made with coconut milk, ginger, or curry. For me, this is the best pumpkin soup recipe - as it is super quick and easy to make, and the seasoning is very subtle.
This humble pumpkin soup lets the flavor of the simple ingredients speak for themselves. The natural sweetness of the pumpkin and carrots is enhanced with a touch of honey, and the nutty flavor is brought out with a little nutmeg. The Hokkaido pumpkin soup has a natural creamy consistency but adding cream to the soup adds a little richness.
How to make German Pumpkin Soup
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- Wash the pumpkin. If you are using a Hokkaido pumpkin, there is no need to peel it. With other pumpkin varieties, you may have to roast and peel the fresh pumpkin first. Slice the pumpkin in half and remove the seeds. Chop the pumpkin in rough 3 cm chunks.
- Peel the garlic and onion and cube finely. Peel the carrots and potatoes with a vegetable peeler and chop them into rough 2 cm chunks.
- In a large saucepan add the oil and fry the onions on low to medium heat until they start to soften. Then add the garlic and fry for a further minute.
- Add the pumpkin cubes, carrots, potatoes, and honey and let them cook for 5 minutes while stirring throughout. Then deglaze the soup with the vegetable broth/stock
- Let the vegetables cook on low to medium heat for approximately 30 minutes. Once the vegetables are soft you can blend the vegetables with an immersion blender or a food processor to a smooth soup.
- Season with salt, pepper, and a little nutmeg to taste.
- Before serving, pour in the whipped cream and stir in the chopped parsley.
- To serve you can drizzle heavy cream on top of the soup. You could also sprinkle some croutons or pumpkin seeds on top. I like to add a side of fresh crusty bread to this delicious pumpkin soup.
What goes well with this cream pumpkin soup?
Serve fresh bread with your pumpkin cream soup. In Germany, we like bread such as rye bread, bread rolls (Brötchen), or even German pretzels. Also, pita bread or toasted bread will go well.
To plate the soup you can drizzle some heavy cream, balsamic vinegar, or pumpkin seed oil on top. You can sprinkle either some roasted pumpkin seeds or some fresh herbs such as parsley, thyme, or basil on top.
Storage: Fridge and Freezer
This pumpkin soup will last up to 3-4 days in the fridge. Store in airtight containers.
You can freeze the soup, but only before you add in the cream. This is because the soup with the cream will separate when defrosting. In the freezer, the soup will last up to three months. Store in portions - defrost at room temperature and warm up on the stove or microwave. Once the soup is hot, you can stir in the cream and serve.
More German Soups
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Recipe
Classic Kürbissuppe (Creamy German Pumpkin Soup)
Ingredients
- 2 lb (1 kg) pumpkin Hokkaido / red kuri squash (UK: onion squash), see notes for alternative pumpkins
- 1 onion approx 150 g / 5 oz
- 2 cloves garlic
- 4 carrots approx 300 g / 10 oz
- 2 potatoes 300 gr / 10 oz
- 2 tablespoon vegetable oil
- ½ cups (120 ml) heavy cream or whipping cream
- 6 cups (1.5 litre) vegetable stock (affiliate link)
- ½ teaspoon honey
- 1 teaspoon salt
- pepper
- nutmeg
- ½ oz (15 g) parsley finely chopped
Instructions
- Wash the pumpkin. If you are using a Hokkaido pumpkin, there is no need to peel it. With other pumpkin varieties you may have to roast and peel the pumpkin first (see notes). Slice the pumpkin in half and remove the seeds. Chop the pumpkin into rough 1-inch (3 cm) chunks.2 lb pumpkin
- Peel the garlic and onion and dice finely. Peel the carrots and potatoes and chop into rough ¾-inch (2 cm) chunks.1 onion, 2 cloves garlic
- In a large saucepan add the oil and fry the onions on low to medium heat until they start to soften. Then add the garlic and fry for a further minute.2 tbsp vegetable oil
- Add the pumpkin, carrots, potatoes and honey and let them cook for 5 minutes, stirring throughout. Then pour in the vegetable broth (stock).
- Let the vegetables cook on low to medium heat for approximately 30 minutes. Once the vegetables are soft, blend the soup with an immersion blender (UK: stick blender) or in a blender.
- Season with salt, pepper, and a little nutmeg to taste.1 tsp salt , pepper , nutmeg
- Before serving, pour in the whipped cream and stir in the chopped parsley.½ cups heavy cream, ½ oz parsley
- Serve warm with some fresh crusty bread.
Notes
If you can't find Hokkaido (red kuri or onion squash), kabocha is the closest match in flavor. Butternut squash works well too and is a little milder and sweeter. A sugar pie pumpkin gives a lighter, slightly more watery soup. All of these are best peeled. Skip the big carving pumpkins, as they are watery and taste quite bland. Storage fridge and freezer
This pumpkin soup will last 3 to 4 days in the fridge. Store in airtight containers.
You can freeze the soup, but only before you add the cream, otherwise the cream will separate when defrosting. In the freezer, the soup will last up to three months. Store in portions. Defrost at room temperature and warm up on the stove or in the microwave. Once the soup is hot, stir in the cream and serve.
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Nutrition
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Xenia says
I am embarrassed to even ask this question, but is it possible to use canned pumpkin?
Marita Sinden says
Hi Xenia, please don’t be embarrassed, it’s a great question! I haven’t tested it with canned pumpkin, but plain canned pumpkin puree (not pie filling) should work. Use about 2 cans (15 oz each) in place of the fresh pumpkin and stir it in when you add the broth. Let me know how it turns out!
Bettina Portillo says
Is there a substitute that can be used for the pumpkin if it can not be found in my area?
Marita Sinden says
Hi Bettina, you can subsitute it with any other pumpkin available in your country. I just used this Hokkaido pumpkin as an example, as it is the most common one found in Germany. When I used to live in the UK I used other pumpkins.
Kim says
This pumpkin soup recipe is absolutely delightful and perfect for the pumpkin season and the approaching fall! Delicious, Marita
Marita Sinden says
Thanks Kim, I am glad you enjoyed it!
Nicole says
Check your email to confirm your subscription.
Love it!
I just made the soup, but in my Instant Pot instead of the stove. (Gave me the option to keep on working)
It's so quick and easy to make.
Comfort food and perfect for this time of the year.
Marita Sinden says
Great thanks so much for letting me know. Glad you enjoyed it.
Chris says
Happy Fall
Marita, you really should open a small restaurant. A cozy 10-table
You really are a great cook
Marita Sinden says
Thank you Chris, thats really kind of you!