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.
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
- Cut squash in half lengthwise, and scoop out seeds. Toss seeds in compost bin. Peel skin. Cut squash in ½ in cubes.
- 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.
- 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.