Pumpkin Soup Recipe
An easy pumpkin soup recipe like this is a great fall tradition to start.
Like in many cultures, there are some foods that are used much differently in German cooking than they typically are in the US. Pumpkin is one of those foods. Although you would be hard pressed to find a pumpkin pie while traveling around Germany, a delicious pumpkin soup like this one will be on many Gasthaus menus.
2 lbs of fresh cooking Pumpkin (cubed without rind)
1 medium White Onion
2 cloves of Garlic
2 Tbsp of Butter
1 Bay Leaf
1 tsp of Paprika
4 cups of Vegetable Broth (homemade or from bouillon)
1/2 tsp Caraway Powder
Salt and Pepper to taste
1/4 cup of Heavy Cream
2 Tbsp of Pumpkin Seeds
1 Tbsp Butter
Peel and finely chop Onion and Garlic
In soup pot, lightly sauté Onion, Garlic and Pumpkin in melted Butter
Add Paprika and Bay Leaf
Slowly stir in Vegetable Broth
Add Caraway powder and Salt and Pepper to taste
Bring to a boil
Cover, reduce heat, and simmer for 15-20 minutes
Stir in Heavy Cream
Remove Bay Leaf
Puree soup with food processor or hand mixer
Bring soup to a boil
In small pan, roast Pumpkin Seeds in Butter until golden brown
Salt to taste
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