📝 About This Recipe
A quintessential autumn staple in German households, this Kürbissuppe combines the earthy sweetness of Hokkaido pumpkin with warming notes of ginger and nutmeg. Unlike many other squashes, the Hokkaido's skin is edible and provides a vibrant orange hue and velvety texture without the need for peeling. It is a comforting, silky-smooth bowl of gold that captures the essence of a cozy Bavarian evening.
🥗 Ingredients
The Vegetable Base
- 1 medium Hokkaido Pumpkin (Red Kuri) (approx. 1kg, deseeded and cubed with skin on)
- 2 medium Potatoes (peeled and cubed)
- 2 pieces Carrots (peeled and sliced)
- 1 large Yellow Onion (finely diced)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 cloves Garlic (minced)
Liquids and Seasoning
- 1 liter Vegetable Broth (high quality or homemade)
- 200 ml Heavy Cream (Sahne) (at room temperature)
- 2 tablespoons Butter (unsalted)
- 1/4 cup Orange Juice (freshly squeezed)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (freshly ground pepper is best)
For Garnish
- 2 tablespoons Pumpkin Seed Oil (Kürbiskernöl) (for drizzling)
- 1/4 cup Roasted Pumpkin Seeds (unsalted)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the Hokkaido pumpkin by washing the skin thoroughly. Cut it in half, scoop out the seeds with a spoon, and chop the flesh (with skin) into 1-inch cubes.
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2
Peel and cube the potatoes and carrots into similar sizes to ensure even cooking.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until foaming.
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4
Add the diced onions to the pot and sauté for 5 minutes until they become soft and translucent, but not browned.
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5
Stir in the minced garlic and grated ginger. Cook for another 60 seconds until the aroma is released.
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6
Add the pumpkin, potatoes, and carrots to the pot. Sauté the vegetables for about 5 minutes, stirring frequently to let them develop a slight sweetness.
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7
Pour in the vegetable broth. The liquid should just cover the vegetables. Bring the mixture to a boil.
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8
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the vegetables are very tender when pierced with a fork.
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9
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety.
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10
Return the pot to low heat. Stir in the heavy cream and the fresh orange juice, which adds a beautiful brightness to the dish.
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11
Season with salt, black pepper, and the freshly grated nutmeg. Taste and adjust seasonings as needed.
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12
If the soup is too thick, add a small splash of broth or water until you reach your desired consistency.
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13
Ladle the hot soup into bowls. Drizzle a teaspoon of pumpkin seed oil over each serving, then sprinkle with roasted pumpkin seeds and fresh parsley.
💡 Chef's Tips
Always use Hokkaido (Red Kuri) pumpkin if possible as it saves the effort of peeling and provides a superior texture. For a vegan version, substitute the butter with olive oil and the heavy cream with full-fat coconut milk. Freshly grated nutmeg is essential—the pre-ground version loses its volatile oils and won't provide the same depth. Do not let the soup boil vigorously after adding the cream, as it can cause the dairy to separate. If you want an even finer texture, pass the pureed soup through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or a traditional German Laugenstange (pretzel stick). Pair with a glass of dry German Riesling or a crisp Weissbier. A dollop of crème fraîche or Greek yogurt on top adds a pleasant tanginess. Serve alongside a fresh seasonal salad with a balsamic vinaigrette to cut through the richness of the soup.