Classic Kürbissuppe (Creamy German Pumpkin Soup)

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5 from 4 votes

Classic Kürbissuppe (Creamy German Pumpkin Soup)

A delicious soup that is common in Germany made from pumpkin, carrots, potatoes, onions, garlic, parsley and cream.

Course Appetizer, Main Course

Cuisine German

Prep Time 10

Cook Time 40

Total Time 50

Servings portions

Calories 224kcal

Author by Marita Sinden

Ingredients

2 lb 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
½ cups cream approx 3.3 oz or ½ cup, whipping cream or heavy cream
6 cups vegetable stock
½ teaspoon honey
salt
pepper
nutmeg
½ oz parsley ½ oz - finely chopped

Metric - US Customary

Instructions

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.
2 lb 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.
2 lb pumpkin, 4 carrots, 2 potatoes , ½ teaspoon honey , 6 cups 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.
½ cups cream, ½ oz parsley
Serve warm with some fresh crusty bread.

Notes

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. The soup in the cream will separate otherwise 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.

Nutrition