German Pumpkin Soup (KÜRBISSUPPE) Recipe for Kids!

Pre-heat your oven at 400° F.

Wash your pumpkin, then cut the top off and place it to the side. Scoop out and discard the seeds and pulp.

Take a baking pan and line it with foil. Place your pumpkin and pumpkin top on the foil, and sprinkle with a dash of salt. Brush the inside and cut edge of your pumpkin with olive oil. Place in the pre-heated oven and bake for 35 to 40 minutes, until the flesh is tender.

Heat 1/4 cup olive oil in a large cooking pan. Add 1 large chopped onion and sauté for about 10 minutes, or until the onion is nearly transparent.

Next, add 1 small pumpkin (peeled and cut into cubes), 2 large potatoes (peeled and cut into cubes), 3 large carrots (finely diced), and half a teaspoon of coriander. Mix the ingredients together, cover your pan, and cook for 20 minutes on medium low, stirring occasionally.

Once your vegetables are soft, add three cloves of finely diced garlic, one finely diced small ginger root, one diced leek, and one large diced tomato. Stir your ingredients then add four cups of water, two crushed bouillon cubes, two teaspoons paprika, three pieces of clover heads, and 1/8th teaspoon cayenne pepper. Stir the ingredients together, cover the pan, and let simmer for another 20 minutes, stirring occasionally.

Remove your pan from the stovetop and pour your ingredients into a blender. Blend until pureed into a soup. Pour your soup from the blender into your baked pumpkin shell. Top with fresh parsley and enjoy!

Equipment Needed

Dietary

Allergens