Austrian Pumpkin Cream Soup

Austrian Pumpkin Cream Soup

Autumn in Austria means one thing-- Pumpkin Cream Soup. As soon as the leaves start turning orange, all the soups do too. It’s just the right amount of creamy, served as an appetizer or a main course.

Servings: 4 

Total Time: 30 minutes 


  • 3 898 Squash, or 1 Koginut squash (about 2 pounds) 
  • 2 large carrots
  • 1/2 onion
  • 1 garlic clove, minced 
  • 1 tablespoons butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4-5 cups of vegetable or beef broth
  • 1/4 cup heavy cream
  • Pinch grated nutmeg
  • Optional: pumpkin seeds, olive oil, or herbs for garnish 


  1. Cut squash in half lengthwise, and scoop out seeds. Toss seeds in compost bin. Peel skin. Cut squash in ½ in cubes.
  2. In a large soup pot heat butter and sauté onion, carrots and garlic for around 5 minutes until soft. Add 1/2 teaspoon of kosher salt. Add the squash cubes and sauté for another 3 minutes and then add 5 cups of vegetable broth. 
  3. Bring to a boil and let simmer for around 15 minutes until tender. Blend until smooth and add heavy cream and a pinch of nutmeg. Season with salt and pepper. Serve with chopped herbs of your choice and/or toasted pumpkin seeds.

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