Cream of Pumpkin Soup

For the cream of pumpkin soup, first cut the pumpkin into small pieces and boil in plenty of water with the soup cubes. Once the pumpkin is soft, strain the clear soup and set aside.

Puree the still warm pumpkin using a hand blender and mix in some of the clear soup from earlier. Add the cream and Creme Fine to the pot as well, and again pour in some clear soup until the soup is the desired consistency.

When serving, add a dash of Styrian pumpkin seed oil and spread a blob of cream on top.

Preparation Tip:

Who would like also still sprinkles a few roasted pumpkin seeds over the pumpkin cream soup.

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