After writing my last post about the world’s largest pumpkin festival (which you can find here), I’ve decided to carry on the pumpkin theme and give you an easy pumpkin soup recipe to try out! Perfect for the colder months and it is very easy to make. Give it a try in German and if you don’t understand something, the English version is below!

Kürbissuppe

Zutaten:
1 Kg Hokkaido Kürbis
1 Liter Gemüsebrühe
2 Zwiebeln
200 ml Kokosmilch
2 EL* Butter
Salz und Pfeffer

Zubereitung:
1. Den Kürbis schneiden und die Kürbiskerne mit einem Löffel aus dem Kürbis schaben. Den Kürbis vierteln.
2. Die Zwiebeln schälen, fein hacken und in zerlassener Butter anbraten.
3. Den Kürbis dazugeben und kurz anbraten.
4. Die Gemüsebrühe dazugeben und die Suppe aufkochen lassen. 20 Minuten zugedeckt köcheln lassen.
5. Mit einem Stabmixer die Suppe pürieren, und die Kokosmilch unterrühren.
6. Mit Salz und Pfeffer abschmecken.
7. Genießen!

*Tipp: EL ist eine Abkürzung für “Esslöffel”

Ingredients
1 Kilo Hokkaido pumpkin
1 Liter Vegetable stock
2 Onions
200 ml Coconut milk
2 Tablespoons Butter
Salt and pepper

Method
1. Cut the pumpkin and scrape out the pumpkins seeds with a spoon. Quarter the pumpkin.
2. Peel the onions, cut them finely and sauté them in melted butter.
3. Add the pumpkin and sauté.
4. Add the stock and bring to a boil. Then leave it 20 minutes to simmer with the lid on.
5. With a hand blender puree the soup, and then stir in the coconut milk.
6. Season with salt and pepper
7. Enjoy!

How did you do? Were there any words that you didn’t understand? The coconut milk adds a creamy texture and also makes the recipe vegan (just make sure you use vegan butter or oil). Once cooled, put it in the fridge and it will keep for three days, or put it in the freezer and it will keep for 3 months!

I hope you enjoyed the soup and were able to follow the instructions in German!

Thanks for reading,

Larissa