This Pumpkin Soup recipe (Kürbiscremesuppe) is velvety smooth, ultra creamy, and made with fresh pumpkin and a secret ingredient!
Have you ever had a meal in a restaurant and then tried to re-create it at home? This Pumpkin Soup recipe is one we’ve been trying over and over for almost two years now after enjoying it in a cute little German restaurant. We just couldn’t seem to get it exactly right but we are happy to report that the recipe we are sharing today tastes EXACTLY like the delicious German Pumpkin Soup recipe we’ve been trying to re-create, and we are 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 us! Second, adding a good-quality white wine early on in the cooking process lends such a depth of flavour and really takes this Pumpkin Soup recipe over the top. We can’t wait for you to try it!
You will need these items on hand to make this pumpkin soup recipe (affiliate links):
- a chef knife
- a cutting board
- measuring cups and spoons
- liquid measuring cup
- a baking sheet
- a hand blender or stand blender
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These are the ingredients needed to make this recipe for pumpkin soup:
- a sugar pumpkin
- sea salt
- butter
- garlic clove
- onion
- white pepper
- chicken stock
- dry white wine
- heavy cream
- pumpkin seeds
Time needed: 1 hour
Follow these steps for making this Kürbiscremesuppe recipe.
- Prep the Pumpkin.
Wash and cut the pumpkin in the large slices, leave the skin on and scrape out the seeds and the inside of the pumpkin.
- Roast and season.
Put the pumpkin skin side down on a baking sheet, season and roast in the oven until it’s soft and slightly brown on the edges.
- Heat pot.
Over medium-heat melt the butter and add the garlic, onion, sea salt and white pepper to the pot.
- Add in the wine.
Add in the wine and continue to cook until at least half the moisture evaporates.
- Pumpkin flesh.
Scrape the pumpkin flesh out of the skin and add to the mixture in the pot.
- Pour slowly.
Pour the chicken stock slowly until the liquid level reaches about a half-inch below the top of the pumpkin.
- Cook.
Stir the soup well, cover and cook for 15-20 mins, stir regularly.
- Blend.
Turn off the heat and wait until it stops boiling. Pour in the heavy cream and puree the soup with a hand blender.
- Garnish and Serve the Kürbiscremesuppe.
Drizzle with cream and top with pumpkin seeds (optional). Serve Immediately.
How many cups of fresh pumpkin are needed?
You need about 3-4 cups of fresh pumpkin for this recipe.
How do I know when the pumpkin is done roasting?
The pumpkin is done roasting when the pumpkin flesh is soft and the edges are browned slightly. Test the flesh with a fork. The fork should poke in easily.
How best to store the Kürbiscremesuppe?
This pumpkin soup recipe can be stored in an airtight container in the fridge for up to three days or freeze for up to one month in a freezer-safe container.
We hope you enjoy this Pumpkin Soup recipe as much as we do! Let us know in the comments below, what’s your favourite cultural food? We’d love to know!
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German-Style Pumpkin Soup
Recipe: Ingredients
- 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
Recipe: Instructions
- 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. You should have about 3-4 cups of pumpkin flesh.
- 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.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe looks so tasty and easy to follow thank you for sharing!
Thank you! Glad you like it!
Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
They sure are! Thanks!
So yummy! This is incredible recipe, craving for this right now!
I hope you enjoy it!
This is making me hungry! Looks so good!
Thanks so much!
I always look forward to pumpkin soup in fall – it’s sooooo good! I can’t wait to try this version, I had never herd of german style pumpkin soup!
Yes, it’s a very traditional recipe that you can find served in different ways in different parts of the country. So delicious!!
I absolutely love this!! And that color..WOW!! It looks incredibly delicious!!
Thanks so much! The colour is thanks to the roasted pumpkin! 🙂
This looks comforting! Great to enjoy for fall nights!
It sure is!
That looks really good and I am going to try this take on a German Pumpkin soup for sure. We do not have sugar pumpkin in Germany, so we use mostly Red Kuri (Hokkaido in German), add an apple and me personally like having fresh ginger in there. (and also, what is the base of many German soups: Suppengemüse (carots, celeriac and leek), potatoes and onion). Some put only carrots and some put in cream.
Thanks so much! I hope you enjoy it!!
Great recipie, but there is another secret ingredient, a swirl of styrian pumpkinseed oil just before serving, sensational!
You’re SO right!! It’s hard to find where I live, but next time I see it (or the next time I’m in Austria) I will grab some for sure!
And you find it where in the US?
And I forgot,a lump of ginger,cut some slashes,put it on a skewer and remove before pureeing
Great idea! Thanks!
We came from Germany and my husband loved the pumpkin soup at the Pumpkin Festivals, I’m so excited to find this recipe! Will definitely make it.
Hope you love it!!
We just got back from Germany and enjoyed many a bowl of kurbissuppe! So delish! Could not find any pumpkins in the store anymore but a neighbor was kind enough to give me hers on her doorstep today. It’s in the oven roasting as we speak. Looking forward to tasting it later. Brought some bags of pumpkin seeds home from Germany! I’ll let you know how it goes.
Thanks! You’ll love it!
Since my daughter and her family have lived in Germany for 0ver 20 years, I’ve been to Germany many times. Lots of favorite foods there. I love schwein hax and my favorite is flammjuchen. My daughter makes the best! Your soup looks deelish, and my daughter roasts the pumpkin just as you do to make the soup or a pie. I had pumpkin soup when we visited, and there was just a slight warmth at the back of my throat. So good. Thank you! Pinned
Hope you enjoy it!
One of the best
Thanks!
This soup was amazing! We lived in Germany for 3 years and I missed this soup very much! Your recipe was great! I just added Balsamic vinaigrette With the drizzle of cream!
So glad you loved it! 🙂
I made this soup tonight. I love the nutty flavour of the roasted pumpkin. I will definitely be making this again. Thank you for sharing it.
So glad you loved it as much as we do!! Thanks for letting us know!!
I agree. I have made pumpkin soup before and roasting the pumpkin adds such great flavor. This is the recipe I will be using from now on.
I am a little late in the season to purchase fresh pumpkin, so I was going to try an alternative if I can find something close. I was wondering about how many cups your 1 medium sugar pumpkin baked or cooked down to?
Can’t wait to try this!
I got about 3-4 cups of pumpkin flesh. Happy cooking! ☺️
I’m wondering if I can use canned pumpkin and if so how many cans would be equivalent to a medium size sugar pumpkin?
Unfortunately, I don’t think this substitution would work.