We lived in Germany just shy of 4 years. Every year we would go to the Hitscherhof Pumpkin Festival at a local farm. They had the BEST German roasted pumpkin soup, also known as kurissuppe. This is my recreation of that delicious German pumpkin soup recipe.
This roasted pumpkin soup is something the Germans did well and it was always something I looked forward to each year. Pumpkin soup, pumpkin wine and pumpkin bratwurst!
This is a great comfort meal on a chilly Autumn night. I may not live in Germany anymore but that pumpkin soup will live on in our household every Fall.
German Roasted Pumpkin Soup
- 2 pie pumpkins, roasted – see 1st step for roasting tips
- 1 large onion, diced
- 1 garlic clove diced
- 2 tbsp butter
- 6 cups chicken stock
- 1 cup dry Riesling
- 3 1/2 cup roasted pumpkin
- 1 lemon, juiced
- salt to taste
- pepper to taste
- a pinch of sugar
- tabasco to taste (I add a few good splashes)
- 1 cup heavy cream
- 1 cup creme fraiche (I have used sour cream before)
1. If you’re using canned pumpkin, you can skip this step but just know it won’t be quite as good as the roasted pumpkin. To roast your pumpkin, cut your pumpkin into 4 wedges, scoop out the seeds and strings. Brush with olive oil and salt and pepper and roast in a 425 degree oven for 40 minutes or until fork tender. After cooling for a few minutes, scrap/peel the pumpkin from the rind. (You can also freeze your roasted pumpkin meat for later recipes) I used the pulp of 2 roasted pie pumpkins for this recipe.
2. Sauté the onion in butter in a large soup pot until translucent and add in minced garlic until fragrant. Add stock and wine. Heat until well warmed.
4. Add pumpkin and puree with an immersion blender.
5. Cover and simmer on medium/low for 10 minutes. (add more stock if your soup seems too thick).
6. Add lemon juice, salt, pepper sugar, tabasco (I like a few dashes, this really makes this soup), cream and creme fraiche (or sour cream).
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