from Soups & Stews Just Like Oma
Kurbissuppe comes from southwestern Germany, especially Swabia. This creamy soup mixes pumpkin, onions and potatoes with a hint of nutmeg. Topped with a dollop of sour cream and sprinkled with roasted pumpkin seeds, it’s mildly sweet and savory – perfect for a comforting meal on a chilly day.
Ingredients
1 ½ tsp (7.5 mL) olive oil
½ cup (75 g) finely chopped onion
1 ¾ cups (420 mL) vegetable broth (plus more if needed)
2 cups (225 g) pumpkin puree
¼ cup (60 mL) heavy (whipping) cream
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg
Sour cream and toasted pumpkin seeds, to garnish (optional)
Directions
Melt the butter in a medium pot over medium-high heat. Add the oil and onions, and sauté until the onions are translucent.
Add the broth and bring to a simmer. Remove from the heat and stir in the pumpkin puree. Using an immersion blender, blend until the soup is smooth. Stir in the heavy cream and return to the heat. Simmer for about 5 to 10 minutes, stirring often.
Season with salt, pepper and nutmeg.
Serve with a dollop of sour cream and a sprinkle of toasted pumpkin seeds along with additional nutmeg, if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 3-4 servings
Sylvie’s Ecke (vegan): Make the pumpkin soup vegan by substituting the heavy cream with ¼ cup raw cashews that have been soaked in water for at least 4 hours or overnight (or soaked in boiled water for one hour). Add the cashews along with the broth and proceed with the recipe.
Or, instead of the heavy cream, blend or whisk together 2/3 cup (160 mL) soy milk and 1/3 cup (80 mL) olive oil or melted vegan butter. Use ¼ cup of the soy milk/oil mixture for the recipe and keep the rest in the fridge for up to one week.
Simply omit the heavy cream for a lower-fat version.
Be sure to replace the butter with oil or vegan butter.
Oma’s Ecke: Sauté 1 finely chopped garlic clove along with the onions.
Replace ¼ cup (60 mL) of the broth with ¼ cup (60 mL) white wine.
Use canned pumpkin puree or cook fresh pumpkin according to directions below.
Season with chili pepper flakes, cayenne pepper, cinnamon, curry powder or caraway seeds.
To use fresh pumpkin: Take a pumpkin that weighs about 2 to 3 pounds (0.9 to 1.4 kg); wash it, cut it in half and scoop out the seeds. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Bake at 375F (190C) for about 45 to 60 minutes, until the flesh is tender. Once cool, scoop out the cooked pumpkin flesh and place it in a food processor or blender. Process or blend until it’s nice and smooth. If needed, add a little water to achieve a thick puree.
To toast pumpkin seeds: Place ½ cup (60 g) dry pumpkin seeds on a parchment paper-lined baking sheet. Drizzle with ½ tsp (2.5 mL) olive oil and sprinkle with ¼ tsp (1.5 g) salt and ¼ tsp (0.5 g) paprika. Mix well. Roast in a 350F (180C) oven or air fryer for about 10 to 15 minutes, stirring frequently and being careful the seeds don’t burn. The amount of time will depend upon the dryness of the seeds.
Nada’s Tips & Tricks: Use squash instead of pumpkin, if you prefer. Be sure you purchase the puree or pure pumpkin and not the pumpkin pie filling which is spiced for a sweet application.
Contents and images used with permission by Just Like Oma. https://www.justlikeoma.com/