German Roasted Pumpkin Soup

If you didn't know, our family lived in Germany for several 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 recipe is my take on the original recipe given to me by a friend who also lived in Germany.

This roasted pumpkin soup is something the Germans did well, and it was always something I looked forward to each fall as the weather got cooler. 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. This is also a great soup to freeze.

German Roasted Pumpkin Soup

Ingredients:

• 2 pie pumpkins, roasted – (see 1st step for roasting tips) or about 3.5 cups pumpkin

• 1 large onion, diced

• 2 garlic clove diced

• 2 tbsp butter

• 6 cups chicken stock, plus more if you need to thin your soup out

• 1 cup dry Riesling

• 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 when I can't find it)

  
  

Toppings: green pumpkin seeds, chives, toasted pumpkin seed oil, more heavy cream for garnish

Tools needed - Sharp heavy knives, Dutch Oven, immersion blender,

Directions:

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, you've been warned. To roast your pumpkin, cut your pie 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 which ends up being about 3.5 cups of pumpkin.

2. Sauté the onion in butter in a large Dutch oven until translucent and add in minced garlic until fragrant. Add stock and wine. Heat until well warmed but not simmering yet.

4. Add the roasted 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).

7. Ladle into soup bowls and top with a drizzle of cream, pumpkin seed oil, chives and green pumpkin seeds.

Serve with crusty bread and a big glass of wine and beer and enjoy the flavors of Fall!