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Cream of Pumpkin Soup with Styrian Pumpkin Seed Oil
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35 min
Quick
Gurkerl Küche
Samtige Kürbiscremesuppe verfeinert mit feinstem steirischem Kürbiskernöl und gerösteten Kürbiskernen – der österreichische Herbstklassiker schlechthin.
Ingredients
Preparation method
Wash the Hokkaido pumpkin, cut in half, deseed, and cut into rough cubes. Peel and finely chop the onion and garlic.
Melt the butter in a large pot. Sauté the onion and garlic until translucent. Add the pumpkin cubes and roast briefly.
Pour in the hot vegetable broth, bring to a boil, and simmer over medium heat for about 20 minutes until the pumpkin is tender.
Chef's tip
For an even more intense aroma, the pumpkin wedges can be roasted beforehand in the oven at 190 °C fan-forced for 25 minutes.
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