Pumpkin Soup

Pumpkin Soup

by: Angie Borum | .
Stripes Europe | .
published: November 16, 2016
I searched high and low for the Hitscherhof pumpkin soup and I'm pretty sure I nailed it! Everyone who's had it thinks so as well. So now it's my favorite November recipe!


3 1⁄2 c
pumpkin (I used the small, dark orange pumpkins)
1 3⁄4 c
white onion (diced)
1⁄4 c
4 c
chicken broth
1⁄2 c
white cooking wine (trocken)
1 T
lemon juice
Tabasco, salt and pepper (to taste)
green pumpkin seeds (optional)
pumpkin seed oil (optional)
plain Greek yogurt (optional)


Cook time: 80 Prep time: 30 Yield: 6 Servings
  1. Cut pumpkins in half and remove all seeds and strings. 
  2. Place cut side up on baking sheet and roast at 400°F for about an hour or until meat is soft. Scoop meat out. 
  3. In a large pan, sauté onions and butter until brown. 
  4. Add pumpkin, broth and wine. Cover and simmer for 20 minutes. 
  5. Cool stew and purée in blender until you get the desired creaminess. 
  6. Transfer puréed stew to a pot and add lemon juice, salt, pepper and Tabasco. 
  7. Garnish with seeds, pumpkin seed oil and yogurt, if desired.