My Favorite Pumpkin Soup with a Secret Ingredient

If you know Germans, you will probably know that they LOVE a good old pumpkin soup. It is a staple here. So I was torn between posting yet another pumpkin soup recipe (believe me, there are many German recipes out there). So why should I add yet another? But then I decided to go for it. I mean, this is my hobby, I don’t make any money off of my blog and it is indeed my favorite pumpkin soup. I have tried many. Many. Because I am German and I live in Germany. The recipe below is from a classmate from the Spanish class I am taking. She told me it was her favorite pumpkin soup. So I had to give it a try. The secret ingredient is a pear. I don’t know why, but this makes the soup extra delicious. Not ginger, but pear, and some red curry paste. It truly is some wonderful comfort food. 
This soup is prepared rather quickly, you will first roast the pumpkin in the oven, meanwhile fry some onions, and garlic with some spices, and then you are basically done and just need to wait until all the ingredients had the chance to get friendly with each other. The best is if you simmer the soup for a good 30-40 minutes. I like to serve my soup with creme fraiche and some fried bacon, but you can add anything you like with it. 

Print Recipe

My Favorite Pumpkin Soup with a Secret Ingredient

Serves: About 4 portions

Prep Time: 20min – Cooking Time: 50min – Total Time: 1hr 10min

My favorite pumpkin soup contains roasted pumpkin, onions, garlic and a pear as a secret ingredient. It is seasoned with curry paste.

Ingredients

• 1 kilo of pumpkin (I like to use Hokkaido)
• 1-2 white onions
• Oil for frying (I used olive oil)
• 1-3 garlic cloves
• 1 firm pear
• 1 heaping tablespoon of red curry paste
• 1 liter of chicken broth
• 100 grams of white wine
• Salt and pepper
• Optional: Creme fraiche and cut bacon for serving

Instructions

1

Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper. Wash the pumpkin, take out seeds and cut into large pieces. If using a Hokkaido pumpkin, you can leave on skin. Spread on the prepared baking sheet and bake until soft, about 20 minutes.

2

Meanwhile peel the onions and garlic. Cut together with the pear. Fry the prepared onions in a large pot with a bit of oil until translucent. Add garlic, pear and curry and fry for an additional two minutes. Pour in broth and wine, increase heat. Add the pumpkin and reduce heat again. Let simmer for about 30 minutes with the lid on, stir occasionally. Season with salt and pepper and puree until smooth. Serve with creme fraiche and, if desired, some fried and cut bacon. The soup freezes nicely and will intensify in flavor.