Austrian pumpkin soup (kurbiscremesuppe). Melt butter in a medium sized pot on medium heat. Add olive oil to keep the butter from burning. This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality.

Austrian pumpkin soup (kurbiscremesuppe) Fall in Austria is also hunting season and many restaurants organize special weeks during which they serve game meat and… more often than not - pumpkin soup for a starter. To begin with, prepare all of your fruits and vegetables: -Remove flesh from inside of pumpkin and chop into small cubes. This soup is fairly basic, even for someone on a beginning cooking level.

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, austrian pumpkin soup (kurbiscremesuppe). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Austrian pumpkin soup (kurbiscremesuppe) is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Austrian pumpkin soup (kurbiscremesuppe) is something that I've loved my entire life. They're nice and they look fantastic.

Melt butter in a medium sized pot on medium heat. Add olive oil to keep the butter from burning. This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality.

To begin with this recipe, we have to prepare a few components. You can cook austrian pumpkin soup (kurbiscremesuppe) using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Austrian pumpkin soup (kurbiscremesuppe):

{Make ready 500 grams of pumpkin.
{Make ready 1 liter of beef stock.
{Prepare 1 of onion.
{Make ready 2 of garlic cloves.
{Get 1/2 tsp of paprika.
{Get 1 of bay leave.
{Prepare 1 tbsp of pumpkin seed oil.
{Get 40 grams of butter.
{Make ready 80 grams of pumpkin seeds.
{Make ready 1/4 liter of cream.

I know, I know, it looks fancy. This is a cooking pumpkin, with a nice sweet flavor. It's my understanding that you don't even need to peel this pumpkin before chopping it, but I peeled it anyway (with a veggie peeler). Adding too much liquid will make the soup too liquid-y, so only add what you need (every pumpkin is slightly different in size, so this measurement might vary slightly).

Instructions to make Austrian pumpkin soup (kurbiscremesuppe):

In a big pan. Fry chopped onion and garlic in the butter.
add the paprika, bay leaf, stock, diced pumpkin, salt and pepper. Simmer until the pumpkin is very soft.
Remove bay leaf and blend the soup. Add the cream and pumpkin seed oil and check the seasoning..
Serve piping hot and sprinkle some pumpkin seeds to garnish..

Add the crushed garlic, bay leaf, paprika, cumin, salt, and pepper. Austrian pumpkin soup from Styria, the home of many top chefs, including Johann Lafer and Martin Fauster. Pumpkin cream soup with seed oil, black bread cubes, dill, crispy bacon cubes and horseradish. Combine pumpkin puree with beef bouillon granules and water. An alternate way to make this is to cook your pumpkin in beef broth instead of using the bouillon and water.

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