Autumnal delight from Styria
Cream of pumpkin soup has long been one of the most popular dishes, and not just in Styria. Especially after the pumpkin harvest in late summer, it finds its way into many local kitchens.
Shopping list
Preparation & ingredients
INGREDIENTS
500 g pumpkin flesh
1 onion
2 tbsp oil
1 tbsp flour
500 ml vegetable soup
150 ml whipping cream
salt
pepper
grated nutmeg
2 tbsp pumpkin seeds
2 tbsp pumpkin seed oil
Step 1
Peel, deseed and clean the pumpkin and cut into cubes. Peel and finely chop the onion.
Step 2
Heat the oil in a pan and sauté the diced onion until lightly browned. Add the diced pumpkin and fry for a few minutes. Dust with flour and stir thoroughly.
Step 3
Pour in the soup and cream, season with salt and pepper, cover and simmer gently for about 30 minutes.
Step 4
Then pass the soup through a fine sieve or puree with a hand blender until creamy. If necessary, add a little more vegetable soup. Heat slowly again, add a pinch of nutmeg and reduce to the desired consistency.
Step 5
Meanwhile, toast the pumpkin seeds in a non-stick pan or in the oven until golden brown.
Step 6
Serve the soup with a few drops of pumpkin seed oil and sprinkle with the roasted pumpkin seeds
Our tip
Discover Austrian recipes
Burgenland cabbage soup is a true classic of Pannonian cuisine. Simple to prepare but full of flavor, it combines fine white cabbage with paprika and typical spices.
Carinthian Kasnudeln are probably the best-known dish from the south of Austria. Passed down from generation to generation, they are an integral part of the regional food culture.
Tyrolean dumplings are a true classic of Alpine cuisine and stand for down-to-earth enjoyment. Prepared with bacon, onions and fresh herbs, they impress with their strong taste and versatility.
