Kürbissuppe -- Pumpkin Soup (or Butternut Squash Soup)
In simplest terms, Kürbissuppe is a bowl of health in its most delicious form. This pumpkin or butternut squash soup is just what the doctor ordered during the cooler fall and winter months.
Equipment
- Immersion blender (optional)
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, cut into 1-inch pieces
- 1 kg roter Hokkaido, a pumpkin available in Germany, cut into 2-3-inch chunks (I use one whole butternut squash regardless of size, peeled and de-seeded)
- 2 potatoes (I use peeled Russet or unpeeled gold potatoes)
- 3 apples, cut into 1-inch pieces (I leave the peels on)
- 1-inch piece ginger, peeled
- 4 cups vegetable or beef broth (I use 4 teaspoons beef bouillon powder and 4 cups water)
- 1 cup cream (omit to be considered anti-inflammatory)
- pepper, salt, nutmeg, yellow mustard to taste (I prefer to grate whole nutmeg, but ground nutmeg is fine)
- Kürbiskernöl (pumpkin seed oil) to garnish
- Pepitas, optional garnish
Instructions
- Saute onion in olive oil in a stock pot until tender.
- Add remaining vegetables, apple, and ginger, and broth and cook on medium-high heat until tender, about 20 minutes.
- Use an immersion blender or upright blender to puree all ingredients.
- Add cream if desired, and the pepper, salt, nutmeg, and mustard. Taste, and add more seasonings if needed.
Notes
Peeling the butternut squash is tricky. The squash is very slippery, so be cautious. Also use caution in cutting the slippery squash.
I buy my nutmeg online at The Spice House.
Omit the cream if you would like to soup to be anti-inflammatory.