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Kurhis Suppe — Pumpkin Soup

A creamy pumpkin soup thickened with milk, butter, sugar, and eggs, flavored with cinnamon or lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pumpkin and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,744 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Kurhis Suppe — Pumpkin Soup

Ingredients

Directions

Make the soup base

  1. Boil the sliced pumpkin in milk or water until it becomes a pulp.

  2. Stir the pumpkin until smooth.

  3. Add butter and sugar.

  4. Thin the mixture with milk boiled with cinnamon or lemon peel.

  5. Add salt to taste.

Finish and serve

  1. Whisk the eggs in a tureen until frothy.

  2. Pour the soup into the tureen at the moment of serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pumpkin + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,744 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pumpkin + milktop 14% of all pairs
    Smell alikelow
    Cooked together1,404 recipes

    Shared aroma: ethyl octanoate (fruity).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pumpkin
Breaks down into a pulp that gives the soup its body and bulk.
Butter
Adds fat for a rounder, smoother mouthfeel and richer flavour.
Sugar
Adds sweetness that balances the pumpkin's earthy flavour.
Eggs
Whisked and added at serving to enrich and lightly thicken the soup.
Milk
Thins the pumpkin pulp and adds creaminess and dairy richness.

The step that matters

Pour the soup into the tureen at the moment of serving. The whisked eggs must be added to hot soup just before serving; if the soup is too hot or held too long, the eggs can scramble or curdle, and if it is not hot enough they will not thicken it properly.

Swap the pumpkin

How well each one fits the dish's main ingredients (milk, butter, sugar, cinnamon, egg):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Pumpkinthe original

Fit is the average pairing score against milk, butter, sugar, cinnamon, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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