Recipes

Creamy pumpkin soup

Name: Creamy pumpkin soup
Ingredients: specific-field

Difficulty level: easy

Soup

3/4 l beef soup
20 g butter
1 leek
2 garlic cloves
800 g pumpkin, ideally the Musque de Provence variety
2 beef tomatoes
1 TSP lemon juice
salt, pepper, marjoram, bay leaf

Crispy pumpkin seed bread

frying oil
1 egg
1 TSP flour, salt
4 slices of sandwich loaf
60 g Gervais (cream cheese)
30 g Steirerkraft pumpkin seeds, chopped
salt, chopped parsley

To drizzle on top

Steirerkraft Styrian pumpkin seed oil PGI

Preparation

serves 4 | cooks in 45 minutes

1. Peel the garlic cloves, wash the leek and chop into small pieces. Melt the butter in a casserole dish and sweat the leek and garlic until light brown.
Peel the pumpkin and tomatoes, remove the seeds, chop into small pieces and add to the dish.

2. Pour in the beef soup and cook until the vegetables are soft. Add the marjoram and bay leaf for added flavour. Remove the bay leaf again before pureeing.
Finely puree the soup using a hand-held blender and add salt, lemon juice and pepper to taste.

3. Mix together the egg and flour to form a smooth consistency. Combine the cream cheese with the Steirerkraft chopped pumpkin seeds and add salt and parsley to season.

4. Add thick layers of cream to the bread slices and stack all 4 slices together. Then cut into strips and coat in the egg mixture. Fry in the frying oil until crispy and then dry off on kitchen paper.

Tip

Musque de Provence pumpkins are defined by their beautiful colour but Hokkaido pumpkins are also a good choice.

Serving suggestion

Pour the hot soup into angular bowls, serve with the bread and drizzle with Steirerkraft Styrian pumpkin seed oil PGI.

Print recipe

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Creamy pumpkin soup Difficulty level: easy Soup 3/4 l beef soup 20 g butter 1 leek 2 garlic cloves 800 g pumpkin, ideally the Musque de Provence variety 2 beef tomatoes 1 TSP lemon juice salt, pepper, marjoram, bay leaf Crispy pumpkin seed bread frying oil 1 egg 1 TSP flour, salt 4 slices of sandwich loaf 60 g Gervais (cream cheese) 30 g Steirerkraft pumpkin seeds, chopped salt, chopped parsley To drizzle on top Steirerkraft Styrian pumpkin seed oil PGI Shop products online Preparation serves 4 \| cooks in 45 minutes 1. Peel the garlic cloves, wash the leek and chop into small pieces. Melt the butter in a casserole dish and sweat the leek and garlic until light brown. Peel the pumpkin and tomatoes, remove the seeds, chop into small pieces and add to the dish. 2. Pour in the beef soup and cook until the vegetables are soft. Add the marjoram and bay leaf for added flavour. Remove the bay leaf again before pureeing. Finely puree the soup using a hand-held blender and add salt, lemon juice and pepper to taste. 3. Mix together the egg and flour to form a smooth consistency. Combine the cream cheese with the Steirerkraft chopped pumpkin seeds and add salt and parsley to season. 4. Add thick layers of cream to the bread slices and stack all 4 slices together. Then cut into strips and coat in the egg mixture. Fry in the frying oil until crispy and then dry off on kitchen paper. Tip Musque de Provence pumpkins are defined by their beautiful colour but Hokkaido pumpkins are also a good choice. Serving suggestion Pour the hot soup into angular bowls, serve with the bread and drizzle with Steirerkraft Styrian pumpkin seed oil PGI. Print recipe