1 hr 15 mins
Marianne in Switzerland's Note:
With a good cooking pumpkin and some simple additions, this soup is great. If you want it more filling, you might just serve bread on the side, or butter/margarine-fried croutons (or oil-fried) Can also be served as a starter for a larger meal.
My Private Note
Units: US | Metric
- 1Chop the onion - not too finely.
- 2Cube the pumpkin.
- 3Cube the potato.
- 4Mix up the stock.
- 5Grate the carrots and get the cream out of the fridge.
- 6Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
- 7When things start becoming slightly soft, add the stock.
- 8Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
- 9Let cook for about 30 minutes.
- 10Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
- 11Add the cream and the remaining 2/3 of the grated carrots and the chives.
- 12Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
- 13Serve with bread or add croutons to the soup.
- 14PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.
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Nutritional Facts for Marianne's Pumpkin Soup - Aka Kürbissuppe
Serving Size: 1 (318 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.4
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 10.0 g
- Cholesterol 56.6 mg
- Sodium 58.0 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 5.0 g
- Sugars 7.8 g
- Protein 6.2 g