Styrian Pumpkin Cream Soup
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This Styrian pumpkin cream soup is a vegan and vegetarian dish that is ideal for the autumn/fall season. The soup is creamy, easy to prepare and can be served with fresh dark bread cubes. With a preparation time of 30 minutes, it is perfect as an appetizer or main course.
Ingredients (12 ingredients)
-
1 kg Pumpkin
-
5 EL Coconut oil
-
3 Stück Onion
-
150 g Celery
-
3 Stück Carrot
-
4 Stück Garlic
-
4 Stück Lovage
-
3 EL Soy sauce
-
2 l Water
-
1 TL Thyme
-
1.5 TL Salt & Pepper
-
1 EL Pumpkin seed oil
Preparation (6 steps)
Chop the onion
Peel and halve 3 onions and place them in the mixing bowl. Chop for 3 sec./speed 5.
Sauté the onion
Add 5 tbsp coconut oil to the chopped onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare and add vegetables
Peel, core and cut 1kg pumpkin into small pieces. Peel and cut 150g celery and 3 carrots into small pieces as well. Peel 4 cloves of garlic. Add everything to the sautéed onions in the mixing bowl and sauté for 5 min./120°C/speed 1.
Deglaze and simmer
Add 3 tbsp soy sauce and 2 l water to the mixing bowl. Add lovage and a pinch of thyme. Simmer for 15 min./100°C/speed 1.
Puree
Puree the soup in the mixing bowl for 30 sec./speed 8-10 until creamy, slowly increasing the speed.
Refine and serve
Season the soup with 1 1/2 tsp salt & pepper and refine with 1 tbsp pumpkin seed oil. Serve hot.
Finished cooking? Great! 🎉
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Allergens
- Soy
- Celery
- Almonds
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