Angela Wyant
Total Time
45 Mins
Yield
Makes 10 to 12 servings

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.

How to Make It

Step 1

Trim and discard root end and tough dark green tops from leek. Slice leek in half lengthwise and rinse well, flipping layers under cool running water to remove dirt. Slice thinly crosswise.

Step 2

In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion, and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, Mashed Pumpkin, apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.

Step 3

Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until puréed, and pour into a bowl. Return all soup to pan and stir often over high heat until hot. Add salt and pepper to taste.

Step 4

In a small bowl, mix 1 cup crème frâiche or sour cream and lemon peel. Ladle soup into bowls or mugs. Garnish with a dollop of crème frâiche.

Ratings & Reviews

wyomingskimom's Review

mollybrown
November 22, 2013
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!

GORDONFORMAN's Review

Mairead
June 13, 2013
N/A

Angelawhocooks's Review

shellycall
November 22, 2011
Had this Saturday night and it was delicious. The dollop of creme fraiche with the lemon zest really pulls it all together. Yum.

mollybrown's Review

Angelawhocooks
November 01, 2010
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.

Mairead's Review

wyomingskimom
November 24, 2009
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!

shellycall's Review

sreneefe
October 30, 2009
This was too bland, so I added some curry powder, tumeric and a bit of cayenne pepper. Much better.

sreneefe's Review

GORDONFORMAN
October 16, 2009
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.