The times they are a-changin’, and with the cold, wet lower temperatures also comes a fresh new start for us: Kindergarten & back to German school. After my long, long (somewhat forced) parental leave, I am finally able to board onto the professional human being train and get back on track to pursuing my professional dreams here in Germany. Not that this 3-year break hasn’t been a delightful & fulfilling permanent vacation…I am grateful for the time I had to spend with my family, travelling, and of course, the time I had in my restless hands to develop what has now driven me to new ventures: blogging.
The routine is still under works, but I am happy to have some time after class to come back home and make lunch before picking up our little one from her Kindergarten nap time. The cold days make coming to a warm, home-cooked meal oh-so-much more comforting, and I can’t think of a better way to warm myself up from the walk home than with a yummy bowl of soup. Any kind will always warm my soul, but this week I made a huge batch of pumpkin soup with our very happy Jack-o-Lantern leftovers, and it was a delicious meal to come home to today.
Whether it be squash soup or pumpkin soup – more info about the family of squashes is soon to come in a special pumpkin edition post – the soup is popular in a many number of cultures. It can be prepared with acorn squash, butternut squash, or pumpkin…and although squash soup is in itself another recipe I look forward to preparing this Fall, traditional pumpkin soup is a popular Thanksgiving dish in the United States and the beloved Kürbissuppe is a German favorite around these parts as well.
According to the books, pumpkin was most popular as a peasant food (or also as pig feed to many a happy piggie) back in the day, but by around 18th century it became a traditional dish on everyone’s table here in Germany. Since then, many-a grandma has prepared her own famous family secret recipe, which only means there are a whole lot of recipes in so many different books in many different countries, with the binding aspect being sometimes only the puréed pumpkin! The recipe I share with you all today is a simple & traditional American-style pumpkin soup: kid-friendly but also hearty & rich in taste! Highly recommended!
For the Pumpkin Soup
- 1 tablespoon of olive oil
- 1/2 cup of minced onions
- 2 pounds of fresh pumpkin, cooked
- 3 cups of warm milk
- 2 tablespoons of brown sugar
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 jalapeño pepper
- 1/2 cup of chopped ham, or bacon
- 1/2 cup of cottage cheese
- 1 avocado
- Salt & pepper to taste
In a crock pot or in the oven, cook the pumpkin until soft. You could also use 3 cups of canned pumpkin if you prefer. In a large heavy soup pot, add the olive oil and onions and cook until translucent. Add the rest of the ingredients and heat through, without letting the soup boil.
Purée the soup well and reheat. To serve traditionally, drizzle with pumpkin oil & toasted pumpkin seeds…but I recommend you make it a satisfy-all loaded soup with bacon, avocado, cheese, & the toasted pumpkin seeds! Trust me, no one will be able to resist!