Recipe by Eismeer
This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality. Feel free to add a pinch of cinnamon and garnish with drops of pumpkinseed oil, this really makes a difference! I only use half (100ml) of the usual amount of cream (200ml) as I find that the soup turns out to be sufficiently creamy. If you'd like to go with half of the cream, yet still desire more "texture", cube a medium sized potatoe and add to soup along with the pumpkin.
Top Review by awalde
Oh! This was great and sooo different!
I'm glad I found your recipe, my family as well really appreciated this!
I had all ingredient on hand excepted of the pumpkinseed oil, but it came out really tasty.
A keeper for sure.
Thanks for posting this recipe!
- 800 g pumpkin (hokkaido, butternut)
- 750 ml vegetable broth
- 100 ml cream
- 50 ml white wine (optional)
- 1 teaspoon butter (or oil)
- 3 shallots (chopped)
- 2 garlic cloves
- 1 tablespoon parsley (minced)
- 1 pinch cinnamon (optional)
- salt and pepper
- 4 teaspoons pumpkinseed oil
- 1 tablespoon pumpkin seeds (chopped)
Directions See How It's Made
- Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
- Add cubed pumpkin and stir.
- Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
- Add cream and, if using, a generous pinch of cinnamon.
- Puree soup (blender or immersion blender).
- Salt and pepper to taste and add chopped parsley (I like french).
- Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).
- Serve as entrée or main dish with rustic bread.