Styrian cream of pumpkin soup
Recipe of the region Thermen- & Vulkanland
Ingredients for the Styrian cream of pumpkin soup
400 g pumpkin (e.g. Hokkaido)
2 shallots
600 ml vegetable soup
1 tbsp oil for sautéing
100 ml whipped cream
30 g pumpkin seeds for garnish
3-4 tbsp Styrian pumpkin seed oil
Salt, pepper
Styrian cream of pumpkin soup
Wash the pumpkin, remove the seeds and then cut into small cubes. Peel the shallots and cut into thin rings. Fry the shallots and pumpkin in hot oil. Deglaze with the vegetable soup and whipping cream and leave to simmer for approx. 20 minutes. In the meantime, roast the pumpkin seeds in a frying pan without any oil.
Finely puree the soup with a hand blender and season with salt and pepper. Pour the hot soups into the bowls and garnish with the roasted pumpkin seeds and a bit of pumpkin oil.
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