I gotta say, I really love that.
The food is amazing. It's so fresh, you feel as if you just picked the vegetables yourself. With fall rolling in, I was beyond excited at the return of kürbiscremesuppe. I tried this pumpkin cream soup last year for the first time ever. The dish is very popular here this time of year, and is served at nearly all the restaurants. At least, I make sure it's being served when we're eating out on the town!
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I'm completely hooked. And I bet you will be too!
Honestly, I've never even liked pumpkin flavored dishes all that much (please don't hate me, my pumpkin spice obsessed friends). But this soup turned me around. Now I want to experiment with as many pumpkin recipes as I can!
You want some for yourself, don't you? Let's get started then…
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| Ingredients |
Start with one Hokkaido pumpkin. This is a cooking pumpkin, with a nice sweet flavor. It's my understanding that you don't even need to peel this pumpkin before chopping it, but I peeled it anyway (with a veggie peeler). Don't take off too much though, just the thin skin. You want to keep as much of the pumpkin flesh as possible.
After peeling, cut the pumpkin in half, scoop out all the innards, and then chop the flesh into smallish chunks. Peel and chop two small Yukon gold potatoes for good measure. Then set these two items aside.
In your soup pot melt 2 tablespoons of butter, then add ½ of a diced onion and 1 diced carrot to the pot. Cook, stirring frequently, until the carrot is soft and the onion is just beginning to brown. Add two cloves of minced garlic to the pot, cooking for an additional minute. Your kitchen should smell amazing right now!
Grab your chopped pumpkin and potatoes, and throw those in the pot too. Give everything a good mix, then stir in 3 cups of vegetable broth, two cups of water, and one bay leaf.
The liquid should just cover the vegetables in the pot. You want to bring everything to a low boil, then reduce heat to medium-low and simmer at least 30 minutes or until your pumpkin is nice and soft. At this point, you can remove the bay leaf and stir in the rest of your seasonings (¼ teaspoon nutmeg, 1 ½ tablespoons of fresh chopped parsley, ¼ teaspoon black pepper, and ¾ teaspoon salt).
Now comes the fun part!
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| Immersion blender |
Once your soup is creamy, no chunks in sight, you're almost done. Try to resist the urge to gobble up all your soup now! Stir in ½ cup crème fraîche first, then let the soup warm over low heat while you make your whipped topping. If you've never made whipped cream before, it's exactly what it sounds like. Simply whip 1 cup of cream until stiff peaks form. This is an unsweetened whipped cream because it will be melting and mixing into your soup.
Looks good, doesn't it? All creamy, melty, and delicious.
Top each bowl of soup with a good-sized dollop of whipped cream, a drizzle of pumpkin seed oil, and some roasted pumpkin seeds. The oil is pretty essential here to the flavor, so I wouldn't leave it off. You don't need much. A little packs a good punch!
And that's all folks. If you're anything like me, you'll freeze a couple batches of this so you can have pumpkin soup year round. Since the recipe yields about 4 large bowls of soup, you may want to double the recipe too. I love leftovers! This is just one of many dishes I've discovered in Bavaria, and I hope to keep experimenting and sharing them all with you.
Are there any other German dishes you'd like to see me try out? Comment below, peeps. Until next time, happy cooking!
Thanks for reading, everyone!
The Standard Form:
Kürbiscremesuppe
(a.k.a. Pumpkin Cream Soup)
Ingredients:
1 Hokkaido pumpkin, peeled, de-seeded, and chopped
into 1” pieces
2 tablespoons butter
½ large onion, diced
1 medium-sized carrot, diced small
2 cloves garlic, minced
2 small Yukon gold potatoes, chopped into 1”
pieces
3 cups vegetable broth
2 cups water
1 bay leaf
¼ teaspoon nutmeg
1 ½ tablespoons fresh parsley, chopped
¼ teaspoon black pepper
¾ teaspoon salt, or more to taste
½ cup crème fraiche
1 cup heavy cream
Pumpkin seed oil, for drizzling
Roasted pumpkin seeds, for garnish
Directions:
Melt the butter in a soup pot over medium heat and
add the onions and carrots. Sauté until the carrot is soft and the onion begins
to brown. Add the garlic to the pot and cook for an additional minute. Stir in
the pumpkin and potato chunks, then add the vegetable broth and water. The
liquid should just cover the vegetables.
Add 1 bay leaf to your pot as well. Bring the mixture
to a low boil, then reduce heat to medium-low and simmer 30 minutes or until
the pumpkin is soft. Remove the bay leaf. Add the nutmeg, parsley, salt and
pepper. Puree the mixture with an immersion blender, or in a regular blender
(Note: If using a regular blender, you will likely need to blend in batches).
Once smooth, stir in the crème fraiche.
Return pot to stove over low heat to warm through.
Whip the cream until peaks form. Serve the soup topped with a dollop of the unsweetened whipped cream, a drizzle of
pumpkin seed oil, and roasted pumpkin seeds.
