German Pumpkin Soup Recipe


  • 1-2 small baking pumpkins*** (see notes)
  • 1 large potato, cubed largely about 1x1 inch
  • 1 large onion, large cubes as well
  • 2 tbsp salted butter
  • 1 liter water
  • 4 cube vegetable broth bouillon
  • 1/2 tsp pumpkin pie spice
  • 5 twists of cracker pepper
  • 1 tsp salt
  • 1/2 cup heavy cream (optional)
  • pumpkin seed oil****
  • pumpkin seeds


  1. Cut off both ends of the pumpkin. Then slice pumpkins in half and scoop out the seeds.  If it is too tough to cut, we microwaved each half in the microwave for approx. 3 minutes until the pumpkin was cooked.  You will only need to do this if your pumpkin skin is inedible or too tough to cut.
  2. Take butter and melt in pan or stock pot. Place sliced potatoes and onion inside the pan. Place lid on pan and cook on medium heat for 15 minutes. 
  3. In a separate pot, add the the liter of water with 4 vegetable broth bouillon cubes and bring to a boil. 
  4. Add pumpkin to the potato and onion. Next, add the pumpkin pie spice, salt, and pepper. Stir together, then allow to cook for 5 minutes. 
  5. The water should be boiling now.  Once it is boiling, pour into the already cooking vegetable mixture. 
  6. Cook on medium heat for 30 minutes, stirring occasionally.
  7. Purée your soup either in a normal blender or a handheld immersion blender. 
  8. Stir in cream. 
  9. Top with pumpkin seed oil (this really makes the dish).  Garnish with pumpkin seeds. 

***Notes on pumpkins

The Germans tend to cook with Hokkaido pumpkins, which are readily available there.  The nice thing about that pumpkin is you can eat the skin.  Here, I hadn't found any Hokkaido pumpkins.  I did find a golden nugget squash, which appeared very similar.  It tasted about the same.  Regular baking pumpkins should be fine too.  Just remember, if it's a "pie pumpkin", it may be a little bit sweeter.  I have not tried this recipe with canned pumpkin. 

About our specific pumpkins used in this recipe: Each pumpkin uncooked was 1 pound. We used two golden nugget squash.  The skin was very tough and we had to microwave the pumpkin halves in order to slice them.

Original recipe written at