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.
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.
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
- 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?
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
Classic Kürbissuppe (Creamy German Pumpkin Soup)
- 1 kg pumpkin Hokkaido pumpkin/ Kuri squash
- 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
- 100 ml cream approx 3.3 oz or ½ cup, whipping cream or heavy cream
- 1.5 litre vegetable stock
- ½ teaspoon honey
- 15 g parsley ½ oz - finely chopped
- Wash the pumpkin. If you are using an Hokkaido pumpkin, there is no need to peel it. With other pumpkin varieties you may have to roast and peel the pumpkin first. Slice the pumpkin in half and remove the seeds. Chop the pumkin in rough 3 cm chunks.1 kg pumpkin
- Peel the garlic and onion and cube finely. Peel the carrots and potatoes and chop into rough 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 tablespoon vegetable oil
- Add the pumpkin, carrots, potatoes and honey and let them cook for 5 minutes while stirring throughout. Then deglaze the soup with the vegetable stock /broth.1 kg pumpkin, 4 carrots, 2 potatoes, ½ teaspoon honey, 1.5 litre vegetable stock
- Let the vegetables cook on low to medium heat for approximately 30 minutes. Once the vegetables are soft you can blend the soup with an immersion stick or a food processor.
- Season with salt, pepper, and a little nutmeg to taste.salt, pepper, nutmeg
- Before serving, pour in the whipped cream and stir in the chopped parsley.100 ml cream, 15 g parsley
- Serve warm with some fresh crusty bread.