Tasty cream of pumpkin soup . by Augarten Hotel Neustift

Autumn time is also pumpkin time! A few years ago in our latitudes still somewhat exotic, but the pumpkin has now also found many friends in this country and is no longer indispensable from the menus! Different varieties of the popular vegetable enrich our menu. More and more recipe ideas and new creations from pumpkin cream soup to pumpkin risotto, pumpkin curry and pumpkin lasagna to pumpkin jam and pumpkin chutney are waiting to be cooked and tasted! Favorites in home cooking include Hokkaido squash, nutmeg squash and also butternut squash.

Today we are pleased to share with you a particularly delicious recipe from our kitchen, our tasty cream of pumpkin soup!

Sincerely
Helga & Stefan from the Augarten . Mountain Pleasure Hotel Neustift

Things to know about the pumpkin

It is not only the bright orange and red of the pumpkin skins and the appealing multiple shapes of the autumn vegetable that make the pumpkin attractive. Did you know that both the flesh and seeds of the pumpkin are rich in vitamins, minerals and fiber?

Beta-carotene, calcium, potassium, magnesium and iron are among the important ingredients. Dietary fiber in soluble and insoluble form has a positive effect on our health, as well as omega-3 fatty acids, vitamin E and linoleic acid. And by the way, the pumpkin seeds boost the body’s own production of the “happy hormone” serotonin!

 

But now to the promised recipe:

Our cream of pumpkin soup:

(quantity for 4 servings)

1. the ingredients:

• 1 large Hokkaido pumpkin
• Some butter for frying
• 5 tablespoons raw cane sugar
• 250 ml vegetable soup
• 125 ml whipped cream
• Salt and pepper
• And as a flavorful extra: pumpkin seeds – best roasted briefly and a dash of pumpkin seed oil

 

2. and this is how it is done:

• First cut the pumpkin in half, then peel it. Scrape the seeds from the fruit with a soup spoon.
• Now cut the flesh into small cubes, heat the butter in a large pan and add the pumpkin pieces.
• Stir fry the pumpkin cubes for about 10 minutes – this is how the delicious sweet taste develops!
• Now add the raw cane sugar and allow to caramelize.
• Next, add the vegetable soup.
• Leave the soup to simmer gently with the lid on until the pumpkin pieces are soft.
• Finally, puree the mixture with a hand blender to a creamy soup, add the whipped cream and season to taste with salt and pepper.

 

3. that certain something extra:

Garnish the soup plates now still with a few roasted pumpkin seeds and give a blob of pumpkin seed oil in the soup. This will round out the taste experience and add a warm autumnal color to the delicious soup.

As they say so aptly – “the eye eats with you!”

 

4. our tip for the cream of pumpkin soup:

Why not try our recipe with a different type of pumpkin – e.g. butternut or nutmeg pumpkin – and discover the subtle differences in taste!

 

“I wish you good success and good appetite and send you the warmest greetings from Neustift in the Stubaital!
Your Helga from the mountain pleasure Hotel Neustift”.

More recipes can be found HERE.

 

 

Sources:

Our kitchen

https://www.ndr.de/ratgeber/gesundheit/Kuerbis-Warum-das-Herbstgemuese-so-gesund-ist,kuerbis812.html