What is Kürbis soup?
Kürbis is German for pumpkin, and Kürbissuppe is a common pumpkin soup that’s often blended smooth. In many German and Austrian-leaning versions, it’s finished with pumpkin seed oil and toasted pumpkin seeds, which is an elite finishing move.
Can I use canned pumpkin?
Yes. Start with 2 cups canned pumpkin puree (up to 2 1/2 cups if you like it thicker). You will skip the “cook the squash” part and instead sauté your aromatics, add spices, broth, and pumpkin, then simmer 10 minutes and blend. If it gets too thick, add more broth a splash at a time.
Which squash works best?
Butternut is the easiest and most consistent. Sugar pumpkin is great too. Kabocha is amazing if you do not mind a little extra prep. Use what is available.
How do I make it vegan?
Use vegetable broth and swap the cream for full-fat coconut milk or a plain, unsweetened oat cream. Finish with olive oil or pumpkin seed oil.
How do I fix bland pumpkin soup?
Add salt first. Then try one of these: a squeeze of lemon, a splash of apple cider vinegar, a little more ginger, or a pinch of cayenne. Pumpkin loves acidity and heat.
How do I thicken or thin it?
To thicken, simmer uncovered a bit longer or blend in a small cooked potato. To thin, add broth a splash at a time until it pours the way you want.
Do I have to roast the squash first?
Nope. This version is a one-pot, simmer-and-blend situation. If you want deeper, caramelized flavor, you can roast the cubes first. Toss with a little oil and salt, roast at 425°F for 25 to 35 minutes until very tender, then simmer briefly with the broth and blend.
