This German-Style Pumpkin Soup is velvety smooth, ultra creamy, and made with fresh pumpkin and a secret ingredient!
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Have you ever had a meal in a restaurant and then tried to re-create it at home? This German-Style Pumpkin Soup is a recipe I’ve been trying over and over for almost two years now after enjoying it in a cute little German restaurant – I just couldn’t seem to get it exactly right but I’m happy to report that the recipe I’m sharing today tastes EXACTLY like the delicious German Pumpkin soup recipe I’ve been trying to re-create, and I am THRILLED about it!
There are two secrets to making this recipe something extra special, and they’re both pretty easy to do. First, roasting the pumpkin instead of steaming it or cooking it in the soup liquid adds a world of flavour that you can’t even imagine until you try it. Pumpkin is a vegetable that’s relatively high in natural sugars so letting the pumpkin roast and caramelize makes all the difference. Trust me!
Second, adding a good-quality white wine early on in the cooking process lends such a depth of flavour and really takes this German-Style Pumpkin Soup over the top. I can’t wait for you to try it!
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I hope you enjoy this German-Style Pumpkin Soup as much as we do! Let me know in the comments below, what’s your favourite cultural food? I’d love to know!
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German-Style Pumpkin Soup
This German Style Pumpkin Soup is velvety smooth, ultra creamy, and made with fresh pumpkin and a secret ingredient!
- 1 medium sugar pumpkin (the round, orange kind)
- 1/2 teaspoon sea salt
- 1 tablespoon butter or other vegan butter substitute
- 1 clove garlic, finely minced
- 1 small onion, diced
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/4 cup good quality dry white wine (I like to use Sauvignon Blanc)
- 1-2 cups chicken stock
- 1/2 cup heavy cream or other vegan substitute
- extra heavy cream and pumpkin seeds for garnish
Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
Wash the pumpkin and cut it into large slices, leaving the skin on and scraping out the seeds and insides of the pumpkin.
Place the pumpkin slices flesh side up (skin side down) on the baking sheet and sprinkle with the 1/2 teaspoon sea salt.
Roast at 400 degrees Fahrenheit for about 25-35 minutes, or until the pumpkin flesh is soft and beginning to brown slightly around the edges (test with a fork for softness).
When the pumpkin is almost done roasting, heat a large pot over medium-low heat and add the butter.
Add the garlic, onion, sea salt and white pepper and stir together, cooking until the mixture is fragrant and the onion is translucent.
Add the white wine and continue cooking as the wine cooks off and at least half of the moisture evaporates.
When the pumpkin has finished roasting, scrape the pumpkin flesh out of the hardened skin and into the pot with the onion mixture.
Add the chicken broth slowly, just until the liquid level reaches about a half-inch below the top of the pumpkin. Adding too much liquid will make the soup too liquid-y, so only add what you need (every pumpkin is slightly different in size, so this measurement might vary slightly).
Stir the soup well and cover, cooking on medium-low heat for about 15-20 minutes, stirring regularly.
Turn off the heat and allow the soup to stop boiling. Add the heavy cream and puree with a hand blender on high speed until creamy and smooth (or transfer to a regular blender and puree on high speed).
Serve immediately with a drizzle of cream and a few pumpkin seeds for garnish.
Store in an airtight container in the fridge for up to three days, or freeze in a freezer-safe container for up to a month.