Pumpkin soup is one of the classic autumn dishes of eastern Austria and is usually made with locally-grown pumpkins. It can be found at every fall wedding and on every menu in restaurants. It’s warm and savory and mostly vegetables!
Prayer: Please pray for our little church in Mistelbach, Austria. Pray that we stay motivated for the gospel and enthusiastic for church. We would love some new people to join us.
- A pat of Butter
- 1/2 of an Onion, finely chopped
- 1 Garlic Clove, finely chopped
- 1/4 cup of dry White Wine
- 1 + 1/2 cups of Vegetable Broth
- 1 15 oz can of Pumpkin Puree
- 1/4 cup of Heavy Cream
- Salt and Pepper to taste
- Freshly grated Nutmeg
- Toasted Pumpkin Seeds
- Pumpkin seed oil
There are two ways to make it. With a whole pumpkin you will need to sautee the pumpkin for a while with the onions, add broth (gradually), then blend with immersion blender.
Approximately 1 lb. pumpkin, seeded and diced (Hokkaido preferably)
32 oz. chicken or vegetable stock
1 onion, chopped
2 garlic cloves
1/2 tsp paprika
1 bay leaf
1 tbsp pumpkin seed oil
2.5 tbsp butter
Approximately 5 tbsp. pumpkin seeds
1 C heavy cream
- In a large pan, fry onion and garlic in the butter until fragrant.
2. Add the paprika, bay leaf, stock, pumpkin, salt and pepper. Simmer until the pumpkin is very soft.
3. Remove bay leaf and blend the soup. Add the cream and pumpkin seed oil and check the seasoning for taste.
4. Serve piping hot and sprinkle some pumpkin seeds to garnish.