Classic German Pumpkin Soup
Creamy, warm, and perfectly spiced German comfort food.
This straightforward recipe transforms simple autumn vegetables into a velvety, warming soup that tastes like a hug on a cold evening.
Shopping list
- 800 g Pumpkin
- 1 Onion
- 2 Carrots
- 750 ml Vegetable stock
- 100 ml Cream
- 30 g Butter
- Salt to taste
- Black pepper to taste
Ingredients
- 800 g Pumpkin
- 1 Onion finely diced
- 2 Carrot finely diced
- 750 ml Vegetable stock
- 100 ml Cream
- 30 g Butter
- to taste Salt
- to taste Black pepper freshly ground
Method
-
5 min
Wash and peel the pumpkin. Cut it into small, uniform cubes that are about 2 cm in size to ensure even cooking.
-
3 min
Peel and finely dice the onion. Peel and finely dice the carrots to add sweetness and texture to the soup base.
-
8 min
Melt the butter in a large pot over medium heat. Add the onion and carrots, sautéing until they become soft and translucent.
Tip Stir occasionally to prevent the onions from sticking to the pot.
-
2 min
Add the pumpkin cubes to the pot. Stir them to coat evenly with the butter and vegetables. Let them cook for two minutes.
-
2 min
Pour in the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid.
Tip Ensure the stock just covers the ingredients.
-
12 min
Simmer gently for 12 to 15 minutes, or until the pumpkin pieces are completely tender when pierced with a fork.
Tip If the soup looks too thick, add a splash of water or extra stock.
-
3 min
Remove the pot from the heat. Use a hand blender or food processor to purée the soup until it is completely smooth and creamy.
Tip Blend in batches if the pot is too small to fit the blender in.
-
2 min
Stir in the cream. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
Tip The soup should be creamy but not overly rich.
Chef's tips
- Use a high-quality vegetable stock for a deeper, more savory flavor profile.
- Roast the pumpkin cubes in the oven for 15 minutes before adding them to the pot for extra caramelization.
- If the soup is too thick after blending, thin it out with a little water or extra stock.
Swap it
- Coconut Milk
- Swap the cream for coconut milk to give the soup a tropical twist and make it naturally gluten-free.
- Potato
- Add one small diced potato to the pot to make the soup even thicker and heartier without needing extra cream.
- Sage
- Add two tablespoons of fresh chopped sage to the butter when sautéing the onions for an earthy, aromatic note.