German Pumpkin Soup with Apple and Ginger Recipe
This creamy pumpkin soup with apple and ginger is an autumn favorite in many German cafés and canteens. It’s mild, slightly sweet, and gently warming. Similar to Polish pumpkin soup, but the apple adds freshness and the ginger a pleasant heat.
Apple and ginger give this pumpkin soup a distinctive German café style: fresh, aromatic, and comforting without being heavy. It’s simple enough for a weekday but elegant enough to serve to guests.
Chef's tips
Use a flavorful stock, preferably vegetable or chicken, as it forms the base of the soup. Adjust the amount of ginger to your taste—start with less if you’re sensitive to heat and add more after blending if needed.
How to serve
Serve in warmed bowls with a swirl of cream and a sprinkle of freshly ground pepper. A slice of dark rye or wholegrain bread on the side makes it a complete meal.
Ingredients
- pumpkin - 800 g
- apple - 2 piece
- onion - 1 piece
- ginger - 15 g
- stock - 1 l
- cream - 100 ml
- oil - 2 tablespoon
- lemon juice - 1 tablespoon
- nutmeg - 0.25 teaspoon
- salt
- pepper
Preparation
- Wash the pumpkin, cut it in half, and remove the seeds. If you use Hokkaido pumpkin, you don’t need to peel it; peel other varieties. Cut the flesh into cubes.
- Peel the apples, remove the cores, and cut into cubes. Peel and chop the onion. Peel the ginger thinly and finely chop or grate it on a fine grater.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft and slightly translucent.
- Add the pumpkin, apples, and ginger. Fry everything together for 5 minutes, stirring, until the pumpkin is slightly glossy and starting to soften.
- Pour in the stock and add a pinch of salt. Bring to a boil, reduce the heat, and cook for 15–20 minutes, until the pumpkin is very soft when pierced with a fork.
- Remove the pot from the heat and blend the soup with a blender until smooth and creamy. If it is too thick, add a little water or more stock.
- Pour in the cream, add the nutmeg and lemon juice, and season with salt and pepper. Stir and heat briefly without bringing to a boil.
- Serve hot, optionally garnished with a teaspoon of cream or pumpkin seeds.
Storage
Keep the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently, without boiling, and stir well so the texture stays smooth. It can also be frozen (without cream) for up to 3 months.
