Austrian Starters: Kürbiscreme Pumpkin Soup
1 small onion
125 mL of white wine (acidic, like Grüner Veltliner)
750 mL of vegetable bouillon
125 mL of cream
Salt, pepper, nutmeg, some roasted caraway
Pumpkin seeds and pumpkin seed oil
What Pumpkin Soup is
This soup is naturally popular in the core-territory of the pumpkin, Styria. However, it is only one variation of many Austrian vegetable soups. Similar soups are made with white asparagus, broccoli or zucchini instead of the pumpkin. They change seasonally, with pumpkin soup being particularly common in autumn (surprise).
How to prepare Austrian Pumpkin Soup
Boil the pumpkin, chopped into pieces, until soft and pour the water away. Chop the onion into small pieces and fry it in butter and add the boiled pumpkin. In the meantime, roast the pumpkin seeds in the oven. Mash the vegetables using a blender, add wine, cream and soup and the spices. The soup should ideally have a strongly yellow colour. Once on the plates, sprinkle some black pumpkin seed oil on it (gives a nice colour-contrast) and a few roasted pumpkin seeds.
More Austrian Recipes
Cooking Measures Conversion Tool
Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup
Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf
Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter
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