Why You’ll Love This Recipe

Kürbiseintopf mit Kartoffeln is a heartwarming and nourishing dish, perfect for chilly days. The combination of creamy pumpkin and tender potatoes creates a rich and satisfying stew. What I love most about this recipe is how the natural sweetness of the pumpkin pairs wonderfully with the earthy flavors of the potatoes. It’s a comforting, cozy meal that’s easy to make and full of nutrients. Plus, it’s a great way to embrace fall season when pumpkins are at their best!

Ingredients

1 small Hokkaido pumpkin (or any other type of pumpkin)
4 medium-sized potatoes
1 onion
2 cloves garlic
1 liter vegetable broth
1 tbsp olive oil
Salt and pepper, to taste
1 tsp paprika powder
1 tsp dried thyme (optional)
Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by peeling the pumpkin and cutting it into small cubes. I prefer using a Hokkaido pumpkin since you can leave the skin on, but feel free to choose another variety.
Peel and dice the potatoes into similar-sized cubes.
Dice the onion and garlic finely.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté them until they are soft and translucent.
Add the pumpkin and potatoes to the pot and stir them in with the onions and garlic for a few minutes.
Pour the vegetable broth into the pot, making sure the vegetables are covered. Season with salt, pepper, paprika powder, and thyme.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the vegetables are tender.
Use a hand blender to partially blend the soup for a creamy texture, or blend it completely if you prefer a smooth consistency.
Taste and adjust the seasoning if necessary.
Serve the Kürbiseintopf hot, garnished with fresh parsley if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

For a non-vegetarian version, you can add sausage or bacon pieces to the stew for extra flavor.
You could also swap out the vegetable broth for chicken broth for a different taste.
If you like a spicier kick, feel free to add a pinch of chili flakes or cayenne pepper.
Add a dollop of sour cream or a sprinkle of grated cheese on top for a creamy finish.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, simply warm it up on the stove over low heat or in the microwave until it reaches the desired temperature. If it thickens too much in the fridge, add a little more broth to thin it out.

FAQs

How do I make the soup thicker?

If you prefer a thicker soup, you can blend more of the vegetables or add a small amount of flour or cornstarch mixed with water to help thicken it.

Can I use a different type of pumpkin?

Yes! While Hokkaido is the most common choice, you can use any other type of pumpkin or squash that you prefer, like butternut or buttercup.

Can I freeze Kürbiseintopf?

Yes, this soup freezes well. Just let it cool completely before transferring it to an airtight container. It will last for up to 3 months in the freezer.

Is this recipe vegan?

Yes, this recipe is vegan as it only contains plant-based ingredients. However, if you choose to add sausage or bacon, it will no longer be vegan.

Can I make this soup in a slow cooker?

Absolutely! To make it in a slow cooker, simply add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender. Then blend to your desired consistency.

Conclusion

Kürbiseintopf mit Kartoffeln is a simple, comforting dish that brings the best flavors of autumn into your kitchen. The creamy pumpkin, tender potatoes, and savory broth make for a delicious, satisfying meal that’s easy to prepare. Whether you’re enjoying it on a cozy evening or serving it to guests, this hearty soup is sure to warm you up and satisfy your cravings.