Kurbis Suppe (Pumpkin Soup)

Kurbis Suppe
From Susan

This recipe comes originally from a kind German woman... a traditional pumpkin soup (or so I hear) for these parts. They use smaller, cute pumpkins... and everyone raves about the pumpkin soup they make! So today I'm giving it a whirl! Thanks, Susan, for sharing your gems!

First of all, you'll need a pumpkin puree... however you get it. I made mine from 2 of these small pumpkins (that are everywhere right now). I used this recipe from The Pioneer Woman for my puree.

You'll probably want to get your seeds roasting as well... at least, that's what I did. After doing the above, I separated as much of the gook from the seeds as possible (in the sink in a strainer). Then I followed this roasting recipe from All Recipes.

From there, I followed Susan's recipe:

Saute until soft:

8 T Butter
2 Onions, small-medium
4 Apples, small-medium

Add:

6 Vegetable Bullion
1/2 liters of water
1 T ground nutmeg
1/2 T ground ginger
1 T cinnamon
Pear juice drained from a can of large pears

Blend well, then puree with an electric hand-held mixer that can be used with hot liquid.

Add:

8 C pumpkin flesh (can follow recipe above or do as the German woman did... peel the pumpkin and cook it in the soup!)

Cook on medium heat for 30 minutes. Puree again.

Add:

2-3 boxes (?) of schlag sahne (I think this is heavy cream... I used 1 C of heavy cream).

Serve with roasted pumpkin seeds (see recipe link above).

EAT! YUMMMmmmmmmmm!