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I found this amazing German style pumpkin soup just in time for the winter months!



  • 1 medium sugar pumpkin (the round, orange kind)

  • 1/2 teaspoon sea salt

  • 1 tablespoon butter or other vegan butter substitute

  • 1 clove garlic, finely minced

  • 1 small onion, diced

  • 1 teaspoon sea salt

  • 1/4 teaspoon white pepper

  • 1/4 cup good quality dry white wine (I like to use Sauvignon Blanc)

  • 1-2 cups chicken stock

  • 1/2 cup heavy cream or other vegan substitute

  • extra heavy cream and pumpkin seeds for garnish


  • Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.

  • Wash the pumpkin and cut it into large slices, leaving the skin on and scraping out the seeds and insides of the pumpkin.

  • Place the pumpkin slices flesh side up (skin side down) on the baking sheet and sprinkle with the 1/2 teaspoon sea salt.

  • Roast at 400 degrees Fahrenheit for about 25-35 minutes, or until the pumpkin flesh is soft and beginning to brown slightly around the edges (test with a fork for softness).

  • When the pumpkin is almost done roasting, heat a large pot over medium-low heat and add the butter.

  • Add the garlic, onion, sea salt and white pepper and stir together, cooking until the mixture is fragrant and the onion is translucent.

  • Add the white wine and continue cooking as the wine cooks off and at least half of the moisture evaporates.

  • When the pumpkin has finished roasting, scrape the pumpkin flesh out of the hardened skin and into the pot with the onion mixture. You should have about 3-4 cups of pumpkin flesh.

  • Add the chicken broth slowly, just until the liquid level reaches about a half-inch below the top of the pumpkin. Adding too much liquid will make the soup too liquid-y, so only add what you need (every pumpkin is slightly different in size, so this measurement might vary slightly).

  • Stir the soup well and cover, cooking on medium-low heat for about 15-20 minutes, stirring regularly.

  • Turn off the heat and allow the soup to stop boiling. Add the heavy cream and puree with a hand blender on high speed until creamy and smooth (or transfer to a regular blender and puree on high speed).

  • Serve immediately with a drizzle of cream and a few pumpkin seeds for garnish.


*recipe credit: The Busy Baker


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