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German Cream of Pumpkin Soup (K├╝rbiscremesuppe) by the Kitchen Maus

German Cream of Pumpkin Soup

Cream of Pumpkin Soup has become a popular fall appetizer in Germany. A few simple ingredients make for a delicious soup where pumpkin is clearly the star.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author The Kitchen Maus



  • A pat of Butter
  • 1/2 of an Onion finely chopped
  • 1 Garlic Cloves finely chopped
  • 1/4 cup of dry White Wine
  • 1 + 1/2 cup of Vegetable Broth
  • 1 can of Pumpkin Puree
  • 1/4 cup of Heavy Cream
  • Salt and Pepper to taste

Optional Toppings

  • Freshly grated Nutmeg
  • Toasted Pumpkin Seeds
  • A drizzle of Balsamic Vinegar

Extra Equipment

  • Immersion Blender


  1. Finely chop onion and garlic. Melt butter in a medium sized pot on medium heat. Add olive oil to keep the butter from burning. Saute for 7 - 10 minutes or until starting to turn soft.
  2. Add white wine and broth and let it come to to a low boil. Add can of pumpkin puree and stir until incorporated. Reduce the heat to low. Use immersion blender to blend until soup is smooth. Add the heavy cream and stir. Heat through for about 5 - 10 minutes, stirring frequently.
  3. Serve each bowl with a drizzle of balsamic vinegar and/or toasted pumpkin seeds. Enjoy!

Recipe Notes

You can also use pumpkin seed oil, instead of balsamic vinegar, for a topping.

Adapted from Das Main-Spessart Kochboch