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Styrian Pumpkin Cream Soup

Name: Styrian Pumpkin Cream Soup
Total time: 40 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 500g Pumpkin; 1 Onion; 1 Potato; 20g Butter; 2 tsp Chicken bouillon; 600ml Water; 100ml Heavy Cream; 4 tsp Pumpkin seed oil; 1 tbsp Pumpkin seeds; A pinch Salt

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

A smooth cream of pumpkin soup finished with drops of pumpkin seed oil — the taste of autumn in Styria.

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📖 The Story Behind This Dish

Styria is a major grower of pumpkins for seed oil, and in autumn whole fields turn orange. Here, pumpkin is simmered with onion and stock, enriched with cream, and finished with a drizzle of dark green pumpkin seed oil. The contrast of colors makes it a beautiful autumn staple.

🌆 Where it's eaten: At a farm restaurant in Styria at harvest time, rings of green oil float on orange soup while the pumpkin fields wait to be harvested outside the window.

🥕 Ingredients (serves 4)

Pumpkin 500g
Onion 1
Potato 1
Butter 20g
Chicken bouillon 2 tsp
Water 600ml
Heavy Cream 100ml
Pumpkin seed oil 4 tsp
Pumpkin seeds 1 tbsp
Salt A pinch

👩‍🍳 Instructions

Peel and dice the pumpkin and potato, and slice the onion.
Melt the butter in a pot and sauté the onion until soft.
Add the pumpkin, potato, water, and chicken stock powder and simmer 20 minutes until tender.
Blend until smooth and return to the pot.
Add the cream, heat through, and season with salt.
Ladle into bowls, drizzle with pumpkin seed oil, and scatter with toasted pumpkin seeds.

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