Mariannes Pumpkin Soup Aka Kürbissuppe Recipes

CREAM OF PUMPKIN SOUP (KüRBISCREMESUPPE)

Steps:

• Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
• Add cubed pumpkin and stir.
• Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
• Add cream and, if using, a generous pinch of cinnamon.
• Puree soup (blender or immersion blender).
• Salt and pepper to taste and add chopped parsley (I like french).
• Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).
• Serve as entrée or main dish with rustic bread.

MARIANNE'S PUMPKIN SOUP - AKA KüRBISSUPPE

Steps:

• Chop the onion - not too finely.
• Cube the pumpkin.
• Cube the potato.
• Mix up the stock.
• Grate the carrots and get the cream out of the fridge.
• Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
• When things start becoming slightly soft, add the stock.
• Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
• Let cook for about 30 minutes.
• Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
• Add the cream and the remaining 2/3 of the grated carrots and the chives.
• Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
• Serve with bread or add croutons to the soup.
• PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.