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Pumpkin cream soup with Styrian pumpkin seed oil
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35 min
Quick
Knuspr-Küche
Cremige Kürbiscremesuppe aus Hokkaido-Kürbis, abgerundet mit edlem steirischem Kürbiskernöl, Sahne und gerösteten Kürbiskernen.
Ingredients
Preparation method
Thoroughly wash the Hokkaido pumpkin, cut in half, remove the seeds, and cut into cubes. Peel and finely chop the onion and garlic cloves.
Melt the butter in a large pot. Sauté the onion and garlic until translucent, add the pumpkin cubes, and sauté briefly.
Pour in the vegetable broth, cover, and gently simmer for approx. 20 minutes until the pumpkin is tender.
Chef's tip
Drizzle the pumpkin seed oil over the hot soup just at the very end so that the valuable nutty aromas are fully preserved.
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