German Pumpkin Soup - Kürbissuppe

Peel the celery root and cut it roughly.

Rinse the leek in cold water and peel the carrots and onions, cutting everything roughly.

Wash or peel the pumpkin, removing the skin only partially and cutting out the core, then cube the pumpkin roughly.

In a large pot, melt butter and vegetable oil over medium-high heat.

Add the pre-cut vegetables and garlic paste, frying everything over medium heat for about five minutes.

Add salt and pepper, stirring well to help the vegetables release their juices.

Add the pumpkin cubes, stir again, and cover with water.

Cover the pot with a lid and let the soup simmer on medium heat for about 45 to 60 minutes or until the pumpkin cubes are soft.

Puree the soup with a hand blender to the desired consistency, adding water if needed.

Sprinkle in nutmeg and stir well, then taste and adjust salt and pepper to personal taste.

Pour in the heavy cream and let the soup simmer on low heat for about 15 minutes.

Right before serving, sprinkle with a teaspoon of heavy cream, pumpkin seed oil, and a few roasted pumpkin seeds.

Equipment Needed

Dietary

Allergens