Aren’t you glad October is here? There is nothing better than the cool air, smell of a burning campfire, and well, pumpkin. I mean, PUMPKIN! You may be like me and make a random pumpkin pie in the middle of summer just for a taste of this delicious squash. So when I saw a festival celebrating this wondrous piece of produce, I went. What did I find at this fest? I found pumpkin bratwursts, pumpkin pizza, and pumpkin soup. Everyone was eating the soup! I wanted to dig in, but it had a ton of dairy that I cannot eat. Pumpkin soup is very popular in Germany. To be honest, I never had it before going to Germany. It’s a staple on the fall menu, and now it’s on mine.
You use a specific type of pumpkin in this recipe. It’s called a Hokkaido or Kuri pumpkin. It originates from Japan, and it’s very popular in Germany. Another unique ingredient that makes this a German recipe is the addition of Riesling. The best Riesling in the world comes from the Mosel Valley in Germany. I have tasted a ton of Riesling, and by far, Mosel Valley makes the very best.
Before you begin assembling all the ingredients, you have to roast your pumpkin. First, you need to cut off the stem and cut your pumpkin in half.
Next, use a spoon or melon baller to scoop out seeds.
Then, place your halved pumpkins, flesh side down, on a cookie sheet lined with parchment paper.
Roast pumpkin in a 350F/180C degree preheated oven for 45 minutes. Skin will peel off or you can remove the meat with a spoon.
- 1 onion, diced
- 1 Tbsp. olive oil
- 1 can reduced sodium chicken broth
- 1/4 cup German Riesling
- 1 3/4 cup freshly roasted pumpkin
- 1 1/2 teaspoons lemon juice
- Salt and pepper to taste
- 3.5 ounces coconut milk
- 4 Tbsp green onion, chopped
- 1/4 cup roasted pumpkin seeds, optional
- Once the pumpkin is roasted, add olive oil and chopped onion to a saute pan. Cook until they are soft and cooked.
- Add chicken broth, Riesling, and pumpkin to a medium pot.
- Add cooked onions to the pot and simmer for 10 minutes.
- Puree with a stick blender.
- Add lemon juice,coconut milk, salt and pepper and combine.
- Simmer on stove top for 10 more minutes.
- Ladle soup into 4 bowls and garnish with green onions and roasted pumpkin seeds.