Cream of pumpkin soup

Cream of pumpkin soup. Have you ever seen a Styrian who doesn’t like cream of pumpkin soup? Exactly. Neither have we. And since we Styrians love to spread the good news to the world, we have a super fine recipe for you here. You’re welcome!   Ingredients

• 500g edible pumpkin (e.g., Hokkaido)
• 200g cooked potatoes
• Onion, garlic
• Organic Styrian pumpkin seed oil PGI
• Organic raw pumpkin seeds
• Salt, pepper, caraway seeds

Preparation

1. Finely dice the onions and sauté in a pan with a little rapeseed oil (stirring frequently).
2. Cut the pumpkin into small pieces and fry with the onions for a while. Peel a clove of garlic, chop coarsely, and add.
3. Pour in water, bring to a boil, and then simmer until the pumpkin flesh is soft.
4. Toast some caraway seeds in a small pan and then add to the soup.
5. Now blend everything with a hand blender and, if desired, refine with a little whipped cream. Season to taste with salt and pepper.
6. Drizzle the finished soup with Styrian pumpkin seed oil and sprinkle pumpkin seeds over it. Paprika powder and a bit of sheep’s cheese also go really well, but shhh.

Tip Also tastes excellent with shrimp. Fresh, oven-warm bread (ideally toasted) makes a great side dish.