Another great         Kitchen Project             Recipes from a German Grandma              Recipe Request                German OnlineShop

German Recipe index

Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background


we keep your email and name private

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recommendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links


Roasted Pumpkin Soup
In the Shell

printer friendly

1 pumpkin
1 1 /2 quarts chopped potatoes
4 regular size potatoes about ( 650 grams)
1 quart chopped Butternut squash
( 1 medium size squash)
2 cups Leek tops ( 2 leeks)
2 quarts chicken stock
1 cup cream or 1/2 & 1/2 (250 ml)
3 bay leaves
salt and pepper
several dashes of pepper sauce like Tabasco


First I cut the top like so. I make some marks on the top with a felt marker for
a guide.

Here I use a channel cutter to make a design in the top. This is optional You can
carve the base as well but be careful that you don't get too close to the inside
or the soup will leak out.

Here I make a mark where the lid lines up. This way you don't have to rotate the
lid a dozen times to find out where it matches up.

Peel the butternut squash and dice. I like to set the squash upright like this and cut
off the skin with my chef's knife. Some like to use a vegetable peeler.

Wash and chop the leeks like so. Make some cuts the long way then turn and cut into
1/2 inch slices.

Here is how I cube the squash and potatoes. It is all going to be pureed so it doesn't
matter too much. Don't let the other vegetables in the background confuse you, they
were for another recipe.

Now I fill the pumpkin with the ingredients. I heated up the stock and cut vegetables
In a pan first. This cuts down the baking time.

Now put the lid on and bake at a low temperature for 2 hours or until the vegetables
are soft.

Remove the bay leaves and now we are ready to puree the vegetables and make
the soup creamy smooth.

I ladle most of the soup out to a bowl and scrape some of the cooked pumpkin
from the side of the walls. Not too much as I want the walls to be thick and strong
to hold the soup.

I add the soup back into the shell and use a hand held immersion blender to puree it.
An alternative is to puree it in a blender, or in small batches in a food processor.
Be careful when you puree hot soups in a blender. Be sure and keep a towel
and a hand on the top of the blender. Otherwise it may end up on your ceiling and walls.
I blend a long long time probably 5 -10 minutes till it is silky smooth. I love that texture.
Then I finish the soup with the salt, pepper and pepper sauce to taste. Add the cream
or 1/2 and 1/2 and mix.
I then return the soup to the pumpkin and put the lid on and back in the oven to
get back the heat it is lost and to hold it till I am ready to serve it.

Here I show the texture. It is smooth and flows off the ladle. A smooth pureed soup
is the perfect comfort food for me.

More Recipes and Links

Einbrenne Suppe
Oxtail Soup

Do you have a question or comment on this recipe?
make sure you put the recipe name in the subject line

Didn't find the recipe that you were looking for? Search for it through google.


Back to top

E-Mail The Webmaster
© 1998- to present The Kitchen Project 

Last updated October 17, 2009