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Pumpkin Soup

A silky and warming German soup made with simmered Hokkaido pumpkin, fresh ginger, and a dash of nutmeg.

45 minEasyServes 4220 cal/serving

GermanSoupStovetop and BlenderVegetarianGluten-FreeNut-FreeEgg-FreeSoy-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs Hokkaido pumpkin, cubed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 medium diced yellow onion, 2 minced garlic cloves, and 1 tbsp grated fresh ginger, cooking for 5 minutes until softened.

  3. 3

    Stir in 2 lbs cubed Hokkaido pumpkin and cook for 3 minutes.

  4. 4

    Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes until pumpkin is tender.

  5. 5

    Purée the mixture using a blender until completely smooth.

  6. 6

    Stir in 1/2 cup heavy cream, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/4 tsp black pepper, heating gently for 2 minutes before serving.

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Questions

Is there a substitute for heavy cream in Pumpkin Soup?

The entry for Pumpkin Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Pumpkin Soup dairy-free?

Yes. The dairy in Pumpkin Soup is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Pumpkin Soup gluten-free?

Yes. As written, nothing in the ingredient list for Pumpkin Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the vegetable broth.

How many calories are in Pumpkin Soup?

One serving (the recipe makes 4) is about 220 calories, with 4 g protein, 22 g carbohydrate and 14 g fat, plus 4 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pumpkin Soup?

Yes. Refrigerate Pumpkin Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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