Pumpkin Soup Recipe for a soup like in Styria

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.

Ingredients:

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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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.