Recipe (english)

Styrian Pumpkin Cream Soup

Styrian Pumpkin Cream Soup

Styrian pumpkin cream soup is a light and very aromatic soup that can also be served as a pre-soup. Quarter the Hokkaido pumpkin, scrape out the seeds and fibres with a tablespoon and remove the skin. Cut the pumpkin meat, a mild white onion and two cloves of garlic into small cubes and sauté lightly in corn oil. Deglaze with vegetable stock, cover with a lid and bring to the boil once. Switch the temperature back to the middle level. Let the soup simmer for about 15 minutes until the pumpkin is soft and puree finely with a blender. Season the pumpkin cream soup with white pepper and a pinch of nutmeg. Possibly add a little salt, depending on how spicy the vegetable broth is. Roast pumpkin seeds in a coated pan without adding fat until light until they begin to smell. Transfer Styrian pumpkin cream soup into soup cups and shortly before serving sprinkle with pumpkin seeds, as shown in the picture above. Sprinkle the pumpkin soup with a little liquid cream as desired.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
230 kcal
15 g
7 g
14 g

(C)opyright by Marions Kochbuch