Vegetarian Pumpkin Soup with Styrian Pumpkin Seed Oil - Creamy & Easy
Looking for a warming, autumnal delight? My vegetarian pumpkin soup with Styrian pumpkin seed oil is the ultimate comfort food you can whip up in no time. As a little cat with a penchant for good cuisine, I love the velvety texture that is completely free of hidden additives. We use only fresh Hokkaido pumpkin, known for its beautiful color and nutty flavor. Refined with a dash of authentic, deep green pumpkin seed oil from Styria, this soup becomes a real experience. It's healthy, vegetarian, and so easy to prepare that it fits perfectly into your schedule even after a long day. Imagine the scent of roasted pumpkin wafting through your kitchen – it's simply heavenly! Grab your cooking spoon and let's create this classic together. I will show you step-by-step how to create a soup that warms you from the inside out and makes you happy. Enjoy trying it out and eating!
Ingredients
Preparation
First, wash, seed, and cut the Hokkaido pumpkin (400 g) into small, uniform cubes.
Finely dice the onion (1) and peel and cube the potato (1) as well.
Heat the olive oil (1 tbsp) in a pot and sauté the onions until translucent before adding the pumpkin and potato.
Sauté everything briefly, then deglaze with the vegetable broth (300 ml) and let it cook for about 20 minutes until soft.
Now take the pot off the heat, add the cream (50 ml), and puree everything with an immersion blender until wonderfully creamy.
Fill the finished soup into a bowl and garnish with a generous drizzle of Styrian pumpkin seed oil (1 tbsp).
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