Ingredients for the Styrian pumpkin cream soup
- 400 g pumpkin (e.g. Hokkaido)
- 2 shallots
- 600 ml vegetable soup
- 1 tbsp oil for sautéing
- 100 ml whipping cream
- 30 g pumpkin seeds to garnish
- 3-4 tbsp Styrian pumpkin seed oil
- Salt, pepper
Preparation of the Styrian pumpkin cream soup
Wash the pumpkin, remove the seeds and then cut into small cubes. Peel the shallots and cut into thin slices. Sauté the shallots and pumpkin in hot oil. Deglaze with the vegetable soup and whipping cream and simmer for approx. 20 minutes. In the meantime, roast the pumpkin seeds in a pan without oil.
Finally, puree the soup with a hand blender and season to taste with salt and pepper. Pour the hot soup into the plates, garnish with the roasted pumpkin seeds and a dash of pumpkin seed oil and enjoy.
