Brandenburg Pumpkin Soup (brandenburger Kürbissuppe)
This traditional Brandenburg pumpkin soup is a comforting and flavorful dish that is perfect for the fall season. The combination of pumpkin, vegetables, and spices creates a rich and creamy soup that is sure to warm you up on a chilly day.
Ingredients
- 1 small sugar pumpkin, peeled, seeded, and diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onion, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
- Add the diced pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Immersion blender Serving bowls Soup ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the pumpkin soup with a side of crusty bread or a sprinkle of fresh herbs for an extra touch of flavor.
Tips & tricks
For a creamier texture, you can blend half of the soup and leave the other half chunky before combining them back together.
Cost
$10