Pumpkin Soup Recipe for a soup like in Styria

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Pumpkin Soup Recipe

When traveling through the Styria Pumpkin dishes are often on the menu. No wonder! After all, many farmers in the region grow pumpkins in their fields. These are processed into pumpkin seed oil, the pumpkin seeds are roasted or the fruits are used to prepare good dishes in autumn. This also includes a warm pumpkin soup, which tastes particularly good in October. With this pumpkin soup recipe you prepare a soup like in Styria. Enjoy your meal!

Pumpkin soup recipe from Styria

In order for the pumpkin soup to taste like it does in Styria, you need pumpkin seed oil.


  • 500 g pumpkin (e.g. Hokkaido)
  • 1 onion
  • 1-2 garlic cloves
  • oil or butter
  • 600 ml vegetable or chicken stock
  • salt & pepper
  • nutmeg
  • pumpkin seed oil
  • Pumpkin seeds

To taste:

  • 1 cup cream


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Ingredients for the pumpkin soup recipe
Ingredients for the pumpkin soup recipe


How to prepare the pumpkin soup recipe:

Cut the squash in half and remove the seeds and fibers. Then cut the pumpkin flesh into cubes. You can also eat the shell. So you don't have to peel the pumpkin.

Chop onions and garlic into small cubes. Then you fry them in oil or butter in a saucepan. Then put the pumpkin cubes in the pot and fry them briefly. Then you pour in the broth. Finally, season the soup with salt, pepper, nutmeg and ginger to taste. Then let the pumpkin soup cook on low until the pumpkin is tender.

Now you can puree the soup. Depending on your taste, you can refine it with cream. Alternatively, you can drizzle the cream over the soup after serving.

The soup gets its Styrian note at the end. Serve the soup on plates. Then spread some pumpkin seed oil on the soup and add roasted pumpkin seeds. This gives it the intense taste of the pumpkins from Styria.


Pumpkin Soup Recipe
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Source pumpkin soup recipe: local research. Our opinions definitely remain our own.

Text pumpkin soup recipe: © Monika Fuchs and TravelWorldOnline
Photos: Copyright Pixabay

Pumpkin Soup Recipe for a soup like in Styria

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn