“This is a recipe from a German cookbook that my husband made, it is supposed to be Asian-style. We made some changes to it to fit our tastes more. It is a lot of work, but it is really wonderful, warm and filling. It is important to chop everything before you start. For the pumpkin seeds at the end, I would suggest making your own with Mirj's recipe with salt and cayenne pepper: http://www.recipezaar.com/Roasted-Pumpkin-Seeds-13549 Prep time includes the chopping.”
1hr 15mins

Ingredients Nutrition


  1. Melt butter in a large pot on medium heat and add onions and garlic until onion is clarified.
  2. Add pumpkin, potatoes, ginger, and chilis, stir and cook for 2 minutes, stirring occasionally.
  3. Add coriander and turmeric and stir and cook about 30 seconds.
  4. Add vegetable broth, a couple dashes of salt and pepper and bring to a boil and cook on high heat for 15 minutes.
  5. Remove about 100 ml (a bit more than a 1/3 of a cup) of the veggies and set aside.
  6. Remove the remaining soup from the heat and puree it with a hand blender.
  7. Add creme fraiche, cayenne pepper, lemon juice and salt and pepper to taste.
  8. Return the non-pureed veggies, stir and serve topped with the roasted pumpkin seeds and green onions.

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