Wednesday, November 17, 2010

Gluten Free Pumpkin Cream Soup (Kuerbiscremesuppe)

Since we moved to Germany we have enjoyed much of the winter months in the Austrian Alps snowboarding, drinking gluehwein and eating delicious Kuerbis (pumpkin) soup. There is one little hut in particular, right up the hill from the Hotel Bellevue in Lech, that has the most amazing pumpkin soup. Ever since we came across that soup I have tried to replicate it and I think I have finally come close. I did numerous searches online to find a recipe that worked but all of the ones I found were REALLY BORING so I hope that you find this recipe exciting. I've also had numerous other pumpkin soups that were pretty bland so I think that spicing things up a bit really makes the soup stand out. Nothing better than a hot bowl of Kuerbissuppe apres ski! So yummy, or as my son said to me the other day, "Das schmeckt lecker momma!"

  • 1 onion finely chopped
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons olive oil
  • 1 garlic clove crushed
  • 1/2 teaspoon ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 3 to 4 small potatoes (red or white) diced
  • 4 cups vegetable broth
  • 125 ml white wine
  • 1/2 cup cream (organic half and half)
  • Pumpkin seeds
  • Pumpkin oil

1. Saute onions in olive oil until soft then add the crushed garlic and saute for 2 more minutes.
2. Stir in all spices
3. Add the pumpkin puree, vegetable broth, wine and potatoes and bring to a boil. Simmer on medium high heat until potatoes are soft, approximately 30 minutes.
4. Allow to cool slightly and then blend in batches in a blender.
5. Return to soup to pan, stir in cream and reheat gently.
6. Sprinkle each serving with pumpkin seeds and a small swirl of pumpkin oil.

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