Österreichische Kürbiscremesuppe wie im Beisl

Inspired by the traditional Austrian "Beisl" tavern dishes, this creamy pumpkin soup is a warm hug in a bowl. With its rich and earthy flavors balanced by a touch of white wine and nutmeg, it is perfect as an appetizer or a light main course. Topped with a touch of whipped cream, Styrian pumpkin seed oil, and crunchy pumpkin seeds, each spoonful is truly a delight.

Ingredients

🧅 1 yellow onion
🥔 100 g potatoes
🎃 1 Hokkaido pumpkin approx. 400 g
🧈 2 tablespoons butter
🥣 400 ml vegetable broth
🥛 200 ml BIO Milch organic milk, brand unspecified
🧂 1 pinch of salt
🍋 1 tablespoon lemon juice
🥄 1 tip of a knife nutmeg
🍶 150 ml heavy cream Schlagobers, brand unspecified
🫒 Dash of olive oil
🍷 Splash of LUDON white wine
🌰 Drizzle of Styrian pumpkin seed oil
🎃 Handful of pumpkin seeds

Instructions

1- Prepare Ingredients:

• Slice and dice the yellow onion finely.
• Halve the Hokkaido pumpkin, scoop out its seeds and fibrous material, and cut into small cubes. The Hokkaido skin is soft and edible.
• Peel and thinly slice the potatoes.

2- Begin Cooking:

• Heat a large pot over medium heat and add butter with a dash of olive oil.
• Sauté the onions in the pot until they turn translucent.

3- Add Main Ingredients:

• Add pumpkin and potato pieces to the pot. Stir and sauté lightly.
• Pour in a large splash of LUDON white wine and let it reduce for a moment.

4- Simmer Soup:

• Add the vegetable broth and BIO Milch, seasoning with salt and a hint of nutmeg.
• Simmer covered for about 20-25 minutes until the vegetables are soft.

5- Blend and Finish:

• Use a Vorwerk Thermomix (TM6) to blend the mixture until smooth.
• Adjust seasoning with lemon juice and salt, and thin the soup with additional liquid if necessary.

6- Prepare Cream and Serve:

• Whip the heavy cream with a hand mixer until stiff.
• Ladle the soup into serving bowls, topping each with a dollop of whipped cream.
• Drizzle Styrian pumpkin seed oil and sprinkle pumpkin seeds on top as a garnish.

Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Total Time: 40-50 minutes
Servings: 4
Calories: Not explicitly provided
Proteins, Fats, Carbs per Serving: Not explicitly provided
Equipment: Wooden cutting board, Chef's knife, Ceramic/glass bowls, Vegetable peeler, Stainless steel cooking pot, Induction cooktop, Wooden spoon, Vorwerk Thermomix (TM6), Measuring spoon, Pink hand mixer brand unspecified, Ceramic serving bowls

Cooking Tips:

• Not peeling the Hokkaido pumpkin saves time.
• Use Butternut squash if Hokkaido is unavailable.
• Allow vegetables to cook evenly by cutting them into small, uniform pieces.
• Adjust seasoning only after cooking to account for the natural saltiness of the broth.

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Creamy Pumpkin Soup