Marianne's Pumpkin Soup - Aka Kürbissuppe

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Chop the onion - not too finely.
  • Cube the pumpkin.
  • Cube the potato.
  • Mix up the stock.
  • Grate the carrots and get the cream out of the fridge.
  • Saute 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.
  • When things start becoming slightly soft, add the stock.
  • Add 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.
  • Let cook for about 30 minutes.
  • Turn 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.
  • Add the cream and the remaining 2/3 of the grated carrots and the chives.
  • Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
  • Serve with bread or add croutons to the soup.
  • PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.
Advertisement