German pumpkin soup with ginger (Kurbissuppe)

Name: German pumpkin soup with ginger (Kurbissuppe)
Ingredients: 1 medium pumpkin for cooking; 1 large onion; 1 leek; 3 large carrots; 1 large tomato; 1 medium piece of ginger; 2 potatoes; 3 cloves of garlic; 4 cups of vegetable broth; 2 tablespoons of oil; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; salt/pepper

Soups - German pumpkin soup with ginger (Kurbissuppe) by Florentina G. - Recipia

German pumpkin soup with ginger (Kürbissuppe) I made this pumpkin soup with ginger on a day when the cold was pleasantly felt in the house, and I wanted something warm and hearty, but that wouldn't take all day to cook. Cooking pumpkins, like Hokkaido or pie pumpkins, are quite easy to peel if you have a good knife. I always make sure to have all the vegetables pre-cut so that things go smoothly. Quick info Total time: about 1 hour and 20 minutes Preparation time: 15-20 minutes Cooking time: 1 hour Servings: 4-6 Difficulty: easy Recipe type: cream soup, seasonal, suitable for lunch or dinner Ingredients 1 medium cooking pumpkin (approx. 1-1.2 kg peeled) 1 large onion 1 leek 3 large carrots 1 large tomato 1 piece of ginger, medium size (5-6 cm) 2 potatoes 3 cloves of garlic 4 cups of vegetable broth (approx. 1 liter) 2 tablespoons of oil 1/2 teaspoon ground coriander 1/2 teaspoon paprika salt and pepper, to taste For serving: butter, fresh herbs, seed bread, crispy bacon (optional) Preparation method 1. Peel the pumpkin and remove the seeds, then cut it into cubes. Peel and cut the potatoes, carrots, and tomato into similarly sized cubes. Chop the onion finely, slice the leek into thin rounds, crush the garlic, and peel and grate the ginger. 2. In a large pot, heat the oil, then add the onion. Sauté over medium heat, stirring occasionally, until it becomes translucent. 3. Add the pumpkin, potatoes, carrots, and ground coriander to the pot. Cook together for about 20 minutes, stirring occasionally to prevent sticking. There's no need to cover at this stage. 4. Add the crushed garlic, grated ginger, sliced leek, and tomato. Continue cooking for another 20 minutes, still over medium heat and stirring occasionally. 5. After these 40 minutes, pour the vegetable broth over the vegetables in the pot. Sprinkle paprika, salt, and pepper to taste. Mix well, then cover with a lid and let simmer on low heat for another 30 minutes. 6. When the vegetables are soft and everything is well cooked, turn off the heat. Using an immersion blender, puree the soup directly in the pot. If you don't have an immersion blender, you can use a regular blender in batches. 7. Serve hot. You can add a small piece of butter and chopped fresh herbs to each bowl. Seed bread pairs well, and crispy bacon can be added on top for those who want something extra. Why I make this recipe often It's a hearty soup with seasonal ingredients that are easy to find. It fills me up for lunch and reheats well if there are leftovers the next day. It doesn't involve complicated techniques and can easily be adapted to what you have in the fridge. Tips and variations Tips - Fresh pumpkin is important. If you can only find frozen pumpkin, it works, but the texture won't be the same. - The onion should be sautéed over low heat without browning to avoid a bitter taste. - If the soup turns out too thick, you can add a little liquid at the end before blending. Substitutions - Potatoes can be omitted or replaced with parsnips if you don't have any. - Leek is not mandatory, but adds flavor. If you don't have leek, you can use more onion. - For a more intense flavor, you can use chicken broth instead of vegetable broth. Variations - For more creaminess, you can add a little sweet cream at the end. - You can add a peeled and diced apple at the same time as the vegetables for a fruitier taste. - The crispy bacon on top is optional, but adds texture. Serving ideas - It goes well with seed bread or simple croutons. - A drizzle of pumpkin oil on top when serving, if you have it, adds flavor. - Fresh herbs like parsley or chives complement it well. Frequently asked questions Can I use a different type of pumpkin than Hokkaido? Yes, any cooking pumpkin is suitable. Pie pumpkins work well, just avoid pumpkins with too fibrous a texture. What can I do if I don't have a blender? You can mash the soup with a potato masher, but the texture will be more rustic. An immersion blender is the easiest to use directly in the pot. Can the soup be made without ginger? Yes, but ginger gives it freshness and a slightly spicy note. Without it, the soup will be milder in taste. Can I freeze the soup? Pumpkin cream soup freezes quite well, but the texture may become slightly more watery upon thawing. Stir it well when reheating. Nutritional values Approximately, for one serving (from 6): - Calories: 160-180 kcal - Protein: 3-4g - Carbohydrates: 30-35g - Fats: 3-5g Values may vary depending on the type of pumpkin and the toppings used when serving (butter, bacon). It is a relatively low-fat soup and high in fiber. Storage and reheating The soup can be stored in the fridge, in a closed container, for up to 3 days. Reheat on low heat or in the microwave. If the soup becomes too thick when cooled, add a little broth or water when reheating. I do not recommend storing it with bacon or butter already mixed in; add them when serving.

German pumpkin soup with ginger (Kurbissuppe)

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