Prep and Cook Time: about 45 minutes. With roasted fresh pumpkin as its base, this easy-to-make soup is accented with sage and spice. Notes: You can make the soup through step 3 up to 2 days ahead; cover and chill. Reheat over medium heat, covered, stirring often.
nope, not what we had in Germany... I googled 'german punkin soup' and found a recipe that called for fresh punkin and a butternut squash. A friend of mine suggested adding a can of candied yams for the squash... the pureed down to 2 cups. i added about 3 cups of the soup.... MUCH more betta!
Had this Saturday night and it was delicious. The dollop of creme fraiche with the lemon zest really pulls it all together. Yum.
Make no mistake, mashed pumpkin is NOT the same as canned pumpkin. After spending an hour on this recipe I learned that the hard way. But even with that, I have to agree with others that the tartness of the apple is overpowering. Curry powder helped. But it seems it needs something smokey maybe.
This is the single most revolting recipe I've gotten from this site. The acidity of the apple overpowered everything else in the soup, making it like drinking a slightly bland bile. I tried adding sugar, but it still wasn't enough to recover any hint of pumpkin flavor. The stench from the acidy mess was enough that I couldn't even get my fiancee to try it. Not that I blame him -- it smelled about like it tasted: absolutely horrible. What a waste of ingredients!
This was too bland, so I added some curry powder, tumeric and a bit of cayenne pepper. Much better.
The combination of sweet and savory flavors is so scrumptious. This is not really a meal by itself, but it is a wonderful, elegant start for a meal. It would also complement a sandwich well.
