The Pioneer Woman Tasty Kitchen
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German Pumpkin Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6

Description

An amazing and creamy pumpkin soup recipe I got while studying abroad in Dusseldorf, Germany. Hearty, healthy and served inside of a small pumpkin!

For more instructional photos check out the link to the recipe on my blog :)

Ingredients

  • 2 whole Small Pumpkins
  • 1 Tablespoon Olive Oil Or Butter
  • ¼ cups Olive Oil
  • 1 whole Large Onion, Chopped
  • 2 whole Large Russet Potatoes, Peeled And Cut Into Cubes
  • 3 whole Large Carrots, Peeled And Sliced
  • ½ teaspoons Ground Coriander
  • 3 whole Garlic Cloves, Minced
  • 1 whole Small Root Ginger, Peeled And Grated
  • 1 whole Leek, Chopped
  • 1 whole Large Tomato, Chopped
  • 4 cups Water
  • 2 cubes Vegetable Bouillon
  • ½ teaspoons Paprika
  • ¼ teaspoons Salt, Plus Extra For Sprinkling
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Cayenne Pepper
  • 4 slices Premium Bacon, Fried And Then Chopped Into Pieces
  • 1 whole Herb Sprig, For Garnish

Preparation

Preheat the oven to 400 degrees Fahrenheit. Take one of the pumpkins, cut it in half, and scoop out and discard the insides. Cut the pumpkin into fourths and peel off the skin with a potato peeler. The skin is very hard and this may take some time. There are other methods online that involve microwaving the pumpkin to soften it from the skin, but didn’t try it because I was weary of cooking the pumpkin in the microwave before cooking it in the pot. Once the skin has been peeled, chop the pumpkin up into roughly 2 inch cubes. Set them aside.

Now take the other pumpkin and cut off the top as you would with a carving pumpkin. Use a medium sized spoon to scoop out all of the seeds. Sprinkle some salt inside the pumpkin and place a tablespoon of butter or olive oil inside of it and place the cap back on. Place this pumpkin in a casserole pan and bake in the oven for 45-60 minutes, or until the inside of the pumpkin is fairly soft and the outside has turned a deep orange color.

Heat the fourth cup of olive oil in a very large pot. Add the onions and saute until nearly transparent, about 10 minutes. Then add the chopped pumpkin, potatoes, carrots and coriander. Allow to cook for 20 minutes, stirring every five minutes to cook the vegetables evenly. Then add the garlic, ginger, leek and tomato and allow to cook for 20 minutes, stirring every five minutes again.

Add the water, boullion cubes, paprika, salt, cloves and cayenne pepper and mix well. Cover and let simmer for 30 minutes. Taste it and add more salt if you’d like, then ladle it into a blender or food processor and make a puree of the soup.

Ladel the pureed soup into the roasted pumpkin and serve it hot with a side of chopped bacon and an herb sprig for garnish.

One Comment

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Avatar of Juanita

Juanita on 10.5.2010

Oooh! This sounds amazing! I can’t wait to try it!

One Review

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alllove on 10.16.2010

This soup was delicious!! However, it was super-labor-intensive. It probably took 2.5 hours from start to finish. I think the product is worth it, especially if you are having company, as the presentation is beautiful. However, the pumpkin might hold 2 servings of soup and I am now going to dispose of it in my garden as compost.

I made a couple of changes- I used beef bouillon cubes (what I had on hand) and forgot to pick up fresh ginger at the store (so used ground from my cabinet).

Still delicious, and may be an annual fall tradition now!

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