Austrian pumpkin soup (Kürbiscremesuppe), is most popular in Styria, where pumpkins are produced the most. Fall is the perfect time to try this recipe.
Austrian pumpkin soup (Kürbiscremesuppe), ingredients:
- 400 g of pumpkin (peeled)
- 1 onion (small onion, finely chopped)
- 125 ml of white wine
- 750 ml vegetable broth
- 125 ml of sour cream
- salt (to taste)
- pepper (to taste)
- abut
- black pumpkin seeds (tickled)
- pumpkin seed oil
Vegetable soup
- 2 pieces of carrot
- 1 piece of parsley root
- 1 piece of broccoli (1 smaller)
Austrian pumpkin soup (Kürbiscremesuppe), preparation:
- Clean the pumpkin from seeds and skin. Chop into smaller pieces and cook until soft. Drain.
- Cook the vegetables in a medium saucepan. Set aside 750 ml of broth for the pumpkin soup. Chop the cooked vegetables in a blender.
- Heat the pan to medium temperature and add the butter. Add finely chopped onion and fry a little. Add pieces of cooked pumpkin and sauté for a few minutes. Grind stewed pumpkin and onion in a blender.
- In a pot with 750 ml of vegetable broth, add all the ingredients: chopped vegetables, chopped pumpkin and onion, white wine, salt and pepper to taste. Bring to a boil and remove from heat.
- Traditionally, Austrian pumpkin soup, served in deep soup bowls, with 1 tablespoon of sour cream in the middle, and garnished with roasted black pumpkin seeds (golica), and drizzled with pumpkin seed oil. Pleasant!
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