Tulo

Kürbissuppe (German Pumpkin Soup) Recipe

A bowl of creamy orange pumpkin soup topped with a swirl of cream, toasted pumpkin seeds, and a sprinkle of chives, with crusty bread on the side.
Photo by Lydia Griva on Pexels

Roasting the pumpkin first (rather than boiling it) drives off water and concentrates its sugars, so the finished soup tastes deeply of pumpkin instead of watered-down squash. A modest amount of potato adds body without needing much cream, and a pinch of nutmeg and a spoon of apple keep the flavor distinctly German rather than generic.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Servings
6

Ingredients

Servings6
  • 2 1/2 lbs pie pumpkin or kabocha squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 1 medium russet potato, peeled and cubed
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 small tart apple, peeled and chopped
  • 4 cups vegetable or chicken stock
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup toasted pumpkin seeds (pepitas), for topping

Nutrition per serving

Calories
151
Protein
3g
Carbs
15g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with a drizzle of oil, spread on a baking sheet, and roast for 25-30 minutes, until fork-tender and lightly caramelized at the edges.
  2. 2While the pumpkin roasts, melt the butter in a large soup pot over medium heat. Add the onion and cook for 5-6 minutes, until soft and translucent.
  3. 3Stir in the garlic and cook for 30 seconds, until fragrant.
  4. 4Add the potato, apple, and roasted pumpkin to the pot, then pour in the stock. Bring to a simmer and cook for 15-20 minutes, until the potato is completely tender.
  5. 5Remove from heat and blend the soup until smooth, either with an immersion blender directly in the pot, or in batches in a stand blender.
  6. 6Return the soup to low heat and stir in the cream, nutmeg, ginger, salt, and pepper. Simmer gently for 3-4 minutes without letting it boil.
  7. 7Taste and adjust the seasoning, then ladle into bowls and top with toasted pumpkin seeds and a swirl of extra cream.
How to Thicken Soup

Tips & variations

  • No pie pumpkin available? Butternut squash or kabocha work just as well and roast the same way.
  • For a smokier, more savory version, swap the apple for a diced carrot and add a pinch of smoked paprika at the end.
  • Stir in a spoonful of Dijon mustard or a splash of dry white wine near the end for a sharper, more restaurant-style finish.
  • Make it vegan by using olive oil instead of butter and coconut milk instead of cream.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often, since cream-based soups can separate if boiled hard. The soup also freezes well for up to 3 months if made without the cream; stir the cream in fresh after thawing and reheating.

Tips from the Tulo kitchen

  • Cutting the pumpkin into roughly even 1-inch cubes helps everything roast at the same rate, so nothing burns while other pieces are still firm.
  • If the soup turns out thicker than you'd like after blending, thin it with a splash of extra stock rather than water, which keeps the flavor from getting diluted.

FAQ

What is kürbissuppe?

Kürbissuppe is the German name for pumpkin soup, traditionally a smooth, pureed soup made with roasted or simmered pumpkin, onion, stock, and a touch of cream, often flavored with nutmeg or ginger.

Can I use canned pumpkin instead of fresh?

Yes, in a pinch. Use about 3 cups of plain canned pumpkin puree in place of the roasted fresh pumpkin, and skip the roasting step, though the flavor will be milder and less caramelized.

Why add an apple to pumpkin soup?

A small tart apple, like Granny Smith, adds a subtle brightness and natural sweetness that balances the pumpkin's earthiness, which is a common touch in German versions of this soup.

How do I make this soup vegan?

Replace the butter with olive oil and the heavy cream with full-fat coconut milk or unsweetened oat cream; both blend smoothly and keep the soup rich.

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