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Hitscherhof pumpkin soup

German pumpkin soup

  • Total Time: 25 minutes
  • Yield: 4 servings 1x



2 tablespoons unsalted butter

1 medium onion, chopped – about 3/4 cup chopped 

1 tablespoon fresh lemon juice

1/2 cup Riesling 

3 cups pumpkin puree

2.5 cups low sodium chicken stock

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup heavy cream or half and half

Garnishes: Pumpkin seeds (pepitas), chives, red chili flakes, black pepper


In a medium Dutch oven or pot over medium heat, melt 2 tablespoons butter. 

Add onions and saute until translucent, about 3-4 minutes. 

Add lemon juice and Riesling and bring to a light simmer to cook off the alcohol, about 3 minutes.

Add pumpkin, chicken stock, salt and pepper. 

Using an immersion blender, blend the pumpkin with the onions (or blend in a blender). Bring the soup back up to a simmer and simmer for 10 minutes for the flavors to blend. Turn off heat and stir in cream. 

Garnish with pumpkin seeds, chives, red chili flakes, and/or black pepper


Notes: If you want to roast your own pumpkin, preheat the oven to 425°F and line a baking sheet with foil. Cut a small sugar pumpkin in half and remove the seeds. Place on the baking sheet cut side down and roast for 20-25 minutes or until the flesh is soft enough to scoop.