Kürbiscremesuppe (Styrian Pumpkin Soup with Pumpkin Seed Oil)
In short: A smooth, velvety soup of pumpkin, onion and cream, finished with a drizzle of dark pumpkin seed oil and toasted seeds. A Styrian autumn favorite. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
In Styria, the green hills of southern Austria, pumpkins are grown for their seeds, which are pressed into a dark, nutty, almost black oil. Pumpkin cream soup is the natural partner: pumpkin, onion and stock blended with a splash of cream, then finished with a few drops of that oil and a scatter of toasted seeds. It is warming, simple, and a staple in autumn. Hokkaido pumpkin is the usual choice in Austria, but butternut squash works well.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
- Add the pumpkin and potato and cook for 5 minutes, stirring, until they start to color lightly.
- Pour in the stock, season with 1 teaspoon of salt, bring to a boil, then simmer, covered, for 20 to 25 minutes until the pumpkin is completely soft.
- Blend the soup until very smooth with an immersion blender, or in batches in a blender, taking care with the hot liquid.
- Stir in the cream and heat through without boiling. Add the vinegar, nutmeg and pepper, and adjust the salt.
- Serve in warm bowls with a swirl of pumpkin seed oil and a scatter of toasted pumpkin seeds.
Tips
- Roast the pumpkin chunks at 200°C (400°F) for 25 minutes before adding them to the pot for a deeper, sweeter flavor. Hokkaido skin is edible and softens fully when cooked.
- Pumpkin seed oil is dark green and nutty and is added raw, never cooked. If you cannot find it, use toasted walnut oil or olive oil, with extra toasted seeds.
Questions and answers
Do I need to peel the pumpkin?
Not for Hokkaido pumpkin, whose thin skin softens completely when cooked. Peel butternut squash or other thick-skinned pumpkins before cooking.
Can I make pumpkin soup vegan?
Yes. Replace the cream with coconut milk or oat cream and use vegetable stock. The pumpkin seed oil keeps the nutty Styrian flavor.
How long does pumpkin soup keep?
In the fridge, covered, for 4 days. It freezes well for 3 months without the cream, which you can stir in after reheating.
How long does it take to make Kürbiscremesuppe (Styrian Pumpkin Soup with Pumpkin Seed Oil)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Kürbiscremesuppe (Styrian Pumpkin Soup with Pumpkin Seed Oil)?
About 370 kcal per serving, with 6 g of protein, 35 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 23 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
