in Austria, Soup Recipes

Pumpkin cream soup

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Ingredients for 4 servings:

  • ½ kg pumpkin flesh
  • 3 floury potatoes
  • 1 bunch of soup vegetables
  • 2 tsp spice mix (Vegeta), or broth, instant
  • ½ tsp salt
  • ¾ liter of water
  • 2 tbsp pumpkin seed oil
  • 1 tbsp pumpkin seeds, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice all ingredients. Pour in enough water to cover. Cook until tender, season to taste, and then puree with a hand blender. Season to taste and divide among plates. Garnish each plate with a dollop of crème fraîche and drizzle with a few drops of pumpkin seed oil. Serve with toasted brown bread cubes.

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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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