Cream of Pumpkin Soup

In pumpkin country Styria not only oil is pressed. The number of local pumpkin dishes is so great that the Styrians can compete with the Americans with it.

Divide the pumpkin into pieces and peel off the skin with a sharp kitchen knife. Use a spoon to scrape out the seeds and tough fibers inside the pumpkin. Cut the pumpkin flesh into small cubes. Add the pumpkin to the mixture of water and vegetable soup with the cumin and salt. Bring the soup to a boil and simmer gently for 5 minutes. Remove 4-5 tsp of the sour cream. Add the remaining sour cream to the soup and blend with a hand blender. If the soup is too thick, thin it with a little water. Season to taste and bring to the table in individual soup bowls. Add 1 tsp. sour cream and 1 tsp. pumpkin seed oil to each unit, and finely chopped parsley or chive rolls if desired. In addition one serves black bread cubes, which one roasted before easily in the butter. Tip: – You can also dip an entire slice of brown bread in seed oil and bring to the table with roasted whole pumpkin seeds. Black bread with very fresh kernel oil is an insider tip of the Styrian cuisine.

Our tip: Always use fresh chives, if possible!

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