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21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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MONDAY, OCTOBER 4, 2010
German Pumpkin Soup (Kurbissuppe)
In the fall of 2007 I
studied abroad in
Dusseldorf, Germany through
my school's film program.
It was an amazing
experience and one of my
favorite parts of the trip
was all of the German food
that I got to eat. (Mmmm
sauerkraut!) One day we
were working with this
German music professor at
his home and, when it came
time for lunch, his wife
brought over this HUGE pot
of soup and a bunch of
tasty rolls form the
bakerei. It is, 'till this
day, the best soup I've
ever had. I wrote the
professor an email asking
for the recipe and he
brought it to the final
dinner party we had at the
end of the program. It was
entirely in German, and
although my conversational
German was okay, I had no
idea what ginger root
translated to... So, my
host mother was able to
quickly translate the
recipe for me and here it
is, to be shared with you
all! It's a really healthy
dish, and surprisingly
filling for being vegan. I also listed some optional nonvegan addins that you can put in, if you want to make
it a little less healthy :) Guten Appetit!!! And happy autumn!!!!
Click Here For Printable Recipe
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21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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Ingredients:
2 Small Baking Pumpkins, about 7 inches in diameter
1 Large Onion, chopped
1 Leek, chopped
1 Large Tomato, (or 2 small ones), chopped
1 Small Root of Ginger, about 3 inches long, peeled and grated
2 Large Russet Potatoes, peeled and cut into 1 inch cubes
3 Large Carrots, peeled and sliced
3 Cloves Garlic, minced
4 Slices Premium Bacon, (optional), fried until crispy and then diced
4 Cups of Water
1/4 Cup Olive Oil
2 Vegetable Boullion Cubes, or whatever amount corresponds to 4 cups of water
1 Tablespoon Olive Oil or Butter
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Paprika
1/4 Teaspoon Salt, plus extra for sprinkling
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cayenne Pepper
Sprig of an herb for garnish
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21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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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. I saw another method here, 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
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21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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Posted by Eva Kosmas at 11:15 AM
inside of it and place the cap back on. Place this pumpkin in a casserole pan and bake in the oven for 4560
minutes, or until the inside of the pumpkin is fairly soft and the outside has turned a deep orange color, like
in the photo below.
Heat the fourth cup of olive oil in a very large pot. Add the onions and sautee 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 ladel 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.
+1 Recommend this on Google
25 comments:
Pam @ Kitchen CookwareOctober 4, 2010 4:00 PM
Wow, simply amazing! Thank you for sharing it. My German is non existent so I am glad you translated it
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21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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for me! Now, I can not wait to try this pumpkin soup as you described it as best soup you ever had!
Reply
Jade SheldonOctober 4, 2010 6:23 PM
OH MY GOODNESS!!! I love pumpkin soooo much (I think we have had incredibly deep conversations together
on the topic).
Great touch serving it inside the gourd!
Reply
EvaOctober 4, 2010 7:52 PM
Thanks you guys! I hope you enjoy it as much as I do :)
Reply
The Enchanted CookOctober 5, 2010 12:00 PM
Beautiful photography! I'm looking forward to reading through your blog.
Best,
Veronica
Reply
EvaOctober 5, 2010 12:54 PM
Thanks Veronica! I'm very flattered :)
Reply
LakenOctober 5, 2010 1:15 PM
Wow, this looks so good. Can't wait to try it!
Reply
Cake DuchessOctober 5, 2010 7:33 PM
This is a soup I have to try soon. Gorgeous photos:)
Reply
Carolyn JungOctober 5, 2010 8:22 PM
This would be a showstopper at any dinner party. I love how the soup is served in an actual pumpkin
that's been baked, so it's edible, too. Really beautiful!
Reply
EvaOctober 5, 2010 8:45 PM
Thank you all very much :) The roasted pumpkin does taste very good, it's so soft inside that the flesh
just scrapes right off with a spoon when you're scooping the soup out of it, the texture really reminded
me of creamy mashed potatoes.
Reply
Chef EOctober 6, 2010 1:01 PM
I adore all that is pumpkin film student? Wow, a side passion of mine, the arts. I am a published poet
with a heart to film things, at least my open mics, lol
Nice dish, and now I have to pay attention to one in the kitchen for hubby's dinner...
Reply
Letizia GolosaOctober 6, 2010 1:18 PM
Gorgeous blog Eva! I will be back! :)
Reply
Baking MidwifeOctober 6, 2010 3:08 PM
This looks amazing! I love Pumpkin soup and maybe just about anything with pumpkin in it. I just bought
my first sugar pumpkin of the season and have plans for a Pumpkin Curry Soup that I make every year, but
I'll have to try this as well!
Reply
EvaOctober 6, 2010 3:53 PM
Thanks everyone :)
Pumpkin curry soup sounds fantastic, I love the combination of pumpkin with zesty spices like curry and
cayenne.
21/10/2012 Adventures in Cooking: German Pumpkin Soup (Kurbissuppe)
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Reply
sweetpeaskitchen.comOctober 7, 2010 8:47 PM
Great photos! I love pumpkin! I have never made pumpkin soup before...looks like I am missing out. Can't
wait to try it out! :)
Reply
EvaOctober 8, 2010 10:38 AM
Thank you, I hope you like it as much as I do :o)
Reply
Magic of SpiceOctober 15, 2010 8:05 PM
What a lovely soup recipe...and wonderful presentation :)
How great that you were able to study abroad and took back such inspirations.
Reply
LisaMarch 20, 2011 7:10 AM
Looks delicious! Thanks a lot for sharing.
But may I correct the spelling it's 'Kürbissuppe'. (Sorry, perfectionism here...:) )
Greetings from Austria
Reply
ColeySeptember 30, 2011 9:36 AM
anything pumpkin is amazing, and when you serve it like this it makes it even better! Soo cute!!
Coley
www.whatyoumakeitcoley.blogspot.com
Reply
AbbyOctober 1, 2011 11:18 AM
I featured this on my blog!
icreate.blogspot.com
Reply
Amy BOctober 6, 2011 7:41 PM
Your recipe looks great... I'm a German teacher is there any chance you could give us a glance at the
German too??
Reply
EvaOctober 6, 2011 8:38 PM
Thanks everybody!
@Amy B: I don't unfortunately, my host mother kept the German version and I kept the English one.
Reply
AnonymousOctober 26, 2011 5:29 PM
Do you know approximately how many this recipe serves? It looks amazing and I cant wait to try it!
Reply
EvaOctober 26, 2011 5:33 PM
It makes about 5 servings :)
Reply
MOctober 3, 2012 8:39 AM
so yummy. Im going to make a whole lot and freeze for cold nights
Reply
MOctober 3, 2012 8:40 AM
so yummy. Im going to make a whole lot and freeze for cold nights
Reply
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