Pumpkin Soup
This Pumpkin Soup recipe, also known as German Kürbiscremesuppe, is velvety smooth, ultra creamy, and made with fresh pumpkin!
Servings 6 servings
Calories 172kcal
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
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) 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 (200 degrees Celsius) 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 666mg | Potassium: 852mg | Fiber: 1g | Sugar: 8g | Vitamin A: 19646IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg