in Austria, Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 750 g pumpkin(s) (yellow pumpkin)
  • 1 small onion(s)
  • 125 ml white wine
  • 250 ml whipped cream
  • n. B. pumpkin seeds, roasted
  • n. B. Black bread, diced
  • some pumpkin seed oil, a few drops of it

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the peeled pumpkin into large cubes and sauté with the chopped onion. Pour in white wine and, if desired, a little water or vegetable broth, and cook until soft, then season with salt. Purée the pumpkin and whipped cream using a blender or hand blender until smooth. When serving, sprinkle with toasted pumpkin seeds and brown bread cubes and drizzle with a few drops of pumpkin seed oil.

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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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