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5 from 8 votes

German-Style Pumpkin Soup

This German Style Pumpkin Soup is velvety smooth, ultra creamy, and made with fresh pumpkin and a secret ingredient!
Course Appetizer, Dinner, Soup
Cuisine Fall, German, Harvest, Healthy
Keyword Deutsche Kürbiscremesuppe, German-Style Pumpkin Soup
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 servings
Calories 172kcal
Author Chrissie (thebusybaker.ca)


  • 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.


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