Cream of Pumpkin Soup (Kürbiscremesuppe)
Per serving
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.
Ingredients
4 serv.Step-by-step instructions
- 1
Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
- 2
Add cubed pumpkin and stir.
- 3
Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
- 4
Add cream and, if using, a generous pinch of cinnamon.
- 5
Puree soup (blender or immersion blender).
- 6
Salt and pepper to taste and add chopped parsley (I like french).
- 7
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 :)!).
- 8
Serve as entrée or main dish with rustic bread.
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