Autumn has started and with it all the delicious foods and dishes that will warm you from thr inside. What better than a pumpkin soup with a little bit of fire to warm yourself up when its chilly. In Styria, pumpkins are very popular and are cultivated widely – however most of them are used for the production of the world famous pumpkinseed oil. If you want to read more about it, you can do it here!
As a child I never really knew pumpkins as a vegetable. We only just saw it occasionally on TV when Halloween was not far away. And I totally underestimated the potential of this orange veg! And nowadays, a pumpkin soup with a little bit of whipped cream and a dash of pumpkin seed oil is one of my favorite dishes in the styrian autumn. And its seasonal and regional – a win-win-win situation!
First clean and dice the vegetables. Lightly fry the onion in a little bit of butter and add the rest of the vegetables. Add the ginger at this point. When the vegetables are slightly roasted, deglase with the lime juice. Add the stock and let simmer until the vegetables are soft. Remove the ginger and puree the soup. Add salt and pepper to taste, and if required add a little more liquid. Serve with whipped cream, roasted pumpkin seeds and a dash of pumpkin seed oil (I forgot the oil in the picture!). Et voilà:)
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Shopping list (for 4-5 portions):
- 1 Hokkaido pumpkin (ca 1 kg)
- 1 onion
- 2-4 potatoes (depending on how thick you want the soup)
- 1/2 leek
- 1 handful of celery
- Juice of 2 limes
- 1 thumb-size piece of ginger (or to taste)
- Salt/pepper to taste
- 750 ml stock
- Whipped cream
- Roasted pumpkin seeds
- 1 dash pumpkin seed oil