Cream of pumpkin soup based on Emma Stoll's beloved recipe

Emma Stoll recognised the importance of a balanced and wholesome diet early on. Her conviction in the power of nature led her to the revolutionary ideas of Dr. Max Bircher-Benner in the 1960s. These emphasised the benefits of a wholefood diet, which encouraged fresh plant-based food over highly processed products and raw, fresh fruit and vegetables over cooked food. For Emma and her husband Christof, who regained his health through this diet, it was not just a change in diet, but a way of life.

It is particularly noteworthy that Emma Stoll began growing organic fruit and vegetables on the company premises in Dogern over 50 years ago. She wanted to ensure a short supply chain for the company kitchen - an idea that could not be more relevant and sustainable today. What was perceived by many as unusual at the time is now a respected approach that meets the desire for nature and sustainability in our fast-paced world. You can read a recent interview about the Eulenhof organic farm here.

These days, employees in the canteen in Dogern benefit from this foresight every day. The kitchen offers fresh, wholesome meals that not only fill the body but also provide it with the necessary nutrients. The focus on regional, organic and fresh ingredients is reflected in every dish and is reminiscent of Emma Stoll's philosophy. 

One of the delicious and beloved recipes from this tradition, and one of Emma's own, is the autumnal pumpkin cream soup. It combines simple but flavourful ingredients and is uncomplicated to prepare - ideal for the cooler days of the year.

Ingredients

• 50 g onions

• 1 tbsp butter

• 400 g Hokkaido pumpkin (with skin)

• 750 ml vegetable stock

• 1 pinch of cinnamon

• Peel of ½ unwaxed orange

• 1 tsp grated ginger

• 1 clove garlic, chopped

• Salt and pepper to taste

• 4 tbsp pouring cream

• Fresh herbs (sage, lemon thyme or parsley)

Method:

1. Finely dice the onions and fry in butter until translucent.

2. Add the pumpkin, deseeded and cut into small pieces, sauté briefly and pour in the vegetable stock.

3. Add the cinnamon, orange zest, ginger and garlic and cook the pumpkin for about 25 minutes until soft.

4. Remove the orange zest and puree the soup with a hand blender until smooth.

5. Season to taste with salt and pepper, stir in the cream and sprinkle with fresh herbs.

   This creamy pumpkin soup is not only warming and comforting, but also brings nature straight to your plate. The Hokkaido pumpkin is rich in beta-carotene and strengthens the immune system, while the spices such as ginger and cinnamon give the soup a pleasantly warming note. The fresh herbs round off the dish perfectly.

The recipes in Emma Stoll's cookbook, including the delicious pumpkin cream soup, have been tested and refined over decades. They show that healthy wholefood cooking doesn't have to be complicated or time-consuming. Emma Stoll's commitment to a conscious diet has not only had a lasting influence on her own family and employees, but continues to inspire people today to trust in the power of natural foods.

In this sense, Emma Stoll's wholefood cuisine remains a timeless tradition that emphasises the value of health and mindfulness - a philosophy of life that we can experience in every meal at Sedus.