The Easiest German Pumpkin Cream Soup — a Creamy Comfort You Can Make Tonight
Pumpkin soup comes in many forms. Some cooks add potatoes or zucchini; others boil or roast the pumpkin; some even fold in processed cheese. This guide covers the simplest pumpkin cream soup, plus reliable tips to lift the flavor. For a deeper, sweeter taste, choose a pear-shaped pumpkin called butternut instead of a round variety—it’s sweeter and cooks faster.
In This Article:
Choose the Right Pumpkin for a Rich, Sweet Base
For a richer, sweeter base, use butternut squash. It’s sweeter and cooks faster than a regular round pumpkin. Peel it, remove the seeds, and cut into medium chunks. Try to keep pieces small enough to cook evenly and quickly.
Two Ways to Cook: Roast for Depth or Boil for Simplicity
There are two main methods to cook the pumpkin. Roasting yields deeper flavor: spread the pieces on a buttered baking sheet, lightly salt, drizzle with oil, and bake at 180°C for about 30 minutes. Remember, butternut cooks faster than a regular pumpkin, so check tenderness with a fork. If you’d rather not use the oven, simply boil the chunks in a pot with peeled carrots and potatoes, add water and a pinch of salt, and simmer until soft.
Cream, Onion, Garlic, and Finishing Touches
While the vegetables cook, sauté finely chopped onion and garlic in butter until soft but not browned. When the vegetables are tender, drain the broth into a separate container. Purée the vegetables with the onion and garlic, then slowly stir in the cream. If the mixture seems too thick, add broth a little at a time and mix until you reach a soup-like consistency. Return to the heat and warm to just before boiling. Optional: stir in a slice of processed cheese until melted. Season with salt, pepper, and a pinch of smoked paprika.
Finish, Garnish, and Serve
Divide the soup into bowls and, if you like, add crunchy croutons on top. Garnish with pumpkin seeds or chopped parsley—parsley works especially well here. Some people even enjoy a few pieces of fried bacon for extra richness. Subscribe—it's always interesting here.
