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.

Brandenburg Pumpkin Soup (brandenburger Kürbissuppe)

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

  1. In a large pot, melt the butter over medium heat.
  2. Add the onion, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Using an immersion blender, puree the soup until smooth.
  5. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
  6. 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