in Soup Recipes

Styrian pumpkin soup

updated

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Ingredients for 4 servings:

  • ½ kg pumpkin(s) (Hokkaido)
  • 1 tbsp butter
  • 2 shallots
  • 1 garlic clove(s), chopped
  • 800 ml vegetable stock
  • Salt, pepper, nutmeg
  • 300 ml milk (3.5% fat)
  • Pumpkin seed oil
  • pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the pumpkin into large cubes. Roughly dice the onion and garlic and sauté in butter. Add the pumpkin, roast briefly, and pour in the broth. Simmer for about 20 minutes. When the pumpkin is soft, add the milk, puree, and season with salt, pepper, nutmeg, lemon juice, and sugar. Serve the soup drizzled with pumpkin seed oil and sprinkled with a few roasted pumpkin seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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