German pumpkin soup is tasty and nutritious. The cream adds a luscious smooth finish to the soup. Add less cream if a lower fat version is desired. If you are not eating all of the soup at once, refrigerate or freeze the soup before adding the cream. Then reheat the desired amount and add a proportionate amount of heavy cream, approximately two tablespoons in a bowl of soup. Serve this soup with a large slice of pumpernickel bread.
Cut the pumpkin in half and scoop out the seeds. Cut the halves into cubes and peel the skin off of each wedge. Cut the peeled pumpkin into a small dice.
Prepare the vegetables. Wash the leek and cut into thin slices. Cut the carrot into a small dice. Dice the potato and zucchini.
Heat olive oil over medium heat in a large pot. Add the leek, carrot, potato, zucchini and minced garlic. Saute the vegetables until tender, approximately 10 minutes.
Add the pumpkin, vegetable stock, 1/4 teaspoon curry powder, 1/4 teaspoon cayenne powder and 1/4 teaspoon basil. Cook until the pumpkin is tender.
Remove the soup from the heat and puree with an immersion blender or hand mixer. Taste and add salt and pepper to taste.
Move back to the heat and add the heavy cream. Simmer just to warm the soup but do not boil.