I’m sure you all know by now but if you don’t… I’m obsessed with PUMPKIN. If there was a pumpkin flavored gum…I’d never spit it out. I’m really way overly into it. And in Germany, that haven’t got on to the whole Pumpkin fiasco that is America. We have the Pumpkin Spice lattes, Pumpkin pie, pumpkin cookies, pumpkin ravioli…etc etc. The list goes on. HOWEVER, my friends and neighbors, they do have one dish that involves the beauty of the orange ball and that is…Pumpkin Soup!
I think within the first 5 days of me moving to Germany I was able to try this and it was FANTASTIC! So…now that it’s a year later…I decided it was time to try it myself. Toblerone’s parents came over last night to drop off a few things and naturally I asked his mom how she makes the pumpkin soup and before I know it we were in the thralls of cooking at 9pm.
Most of the pictures are taken with my iPhone as she busied away doing whatever it was that she was doing. I was trying to document so I would remember for you guys of course!
What you need:
1 ‘Hokkaido’ Pumpkin
1 medium-sized onion
2 Tablespoons Butter
2 cups water
2 Tablespoons Beef Bouillon
White wine
Salt and Pepper
150 grams (about 3/4 cup) Creme Fraiche
200 grams ( about 1 cup) Whipping cream
How You Make It:
Take a sharp knife and cut off the skin completely around the pumpkin. Don’t cut too deep, just enough to get the outer layer off. Then cut the pumpkin in half, scooping out the seeds in the middle. 
Cut the pumpkin into small chunks (easier to cook and puree). Next cut the onion into small pieces as well. Then add two tablespoons of butter to a pot and heat on medium heat. Once butter starts to melt, add the onions. Let onions cook until they are starting to get golden brown.
Easy so far right?? Once the onion is golden brown add in the chunks of pumpkin and mix together. NOTE: If you want a thicker soup you can cut up a potato and cook as well. Once you puree you won’t taste the potato so much and it will thicken the soup. I thought it was perfect without.
So the madre-in-law filled up a bowl of water without measuring and poured the water into the pot as well. Then we cooked it for a good 15 more minutes. Here’s the thing, as I said…without measuring so at a glance I would say it was 2 cups to 2 1/2 cups of water. You basically want the water to cover the pumpkin pieces. This is the “soup” part of it.
Add in the beef bouillon and cover. Let cook for 15 -20 mins. Check the pumpkin. If the pumpkin is soft then it’s ready to puree. Take the pot and place in the sink and puree until all chunks have met their doom with the mixer.
Toblerone’s mother has a handy dandy puree machine which I want SO badly! I’ve never seen this in America but granted…I didn’t cook much when I lived there so if you have one, awesome!
Harley Jones was REALLLLLLLLY enjoying this as you can see.
Once you puree, place the soup back on the burner on low heat and start adding in the rest of the ingredients. Salt and Pepper to taste, a little more beef bouillon if you wish, and white wine. So…here’s the other fun part. Earlier I had poured his mom a glass of white wine and in the heat of the moment she grabbed her wine…took a sip and then poured it into the soup. This was about a half a cup I think. But add a little and taste it until it’s to your preference.
Next you add in the whipping cream (leaving behind a little for the finishing touch). Do not whip it or any such thing, just simply pour in and stir. Next add the creme fraiche as well. Stir and let sit so the wine can cook for about 5 – 10 minutes.
In the mean time, toast a few pieces of bread and cut into small “crouton” sizes. I had onion bread here at home so that worked out perfectly.
Pour the soup into bowls and drizzle the remaining whipping cream into the soup like so:
Add your toasted bread “croutons” and VOILA! Chow down time! Keep in mind that this is not supposed to taste like a pumpkin pie. It’s not sweet, it’s just simply, TASTY!!!!
Until next time, Readers!!!! xoxoxoxoxoxo
The Diary of Sugar and Spice 