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Austrian Pumpkin Cream Soup Recipe

One of the ingredients of the soup is pumpkin oil – healthy and delicious.

Servings	Prep Time
4	10minutes

Cook Time

50minutes

Servings	Prep Time
4	10minutes

Cook Time

50minutes

Ingredients

Bouth

For frying

Seasoning

Instructions

For the soup, of course, we will need meat broth. Cook chicken thighs and chicken liver in about 1.2 liters of broth.
To add flavor and aroma, add 2-3 fresh sprigs of rosemary and bay leaf to the meat. The broth is cooked for 20-25 minutes. After cooking, it is necessary to remove the formed film, pull out the legs, rosemary twigs and bay leaves. We leave the liver in the pan.
Now let’s do the roasting. Peel and chop the onion, garlic, carrot, pepper and pumpkin. You can’t cut too shallow, it doesn’t matter.
Fry the vegetables in butter in this order: onion and garlic, then carrots, red pepper.
Fry the pumpkin in pumpkin oil until half cooked.
Carefully pour the fried vegetable mixture and pumpkin into the fragrant broth with liver. Add allspice and a pinch of nutmeg. Cook the soup for 20-25 minutes (check the readiness of the pumpkin, it should be soft).
When the soup is cooked, pass it through a blender or whisk it in a combine (the nozzle, of course, is a knife). At the output we get about 1.8 liters of soup.
Pour the soup-puree back into the pan and put it on low heat (should not boil!). Pour in the cream, add salt. Stir and keep on fire for 5 minutes.
It is best to serve cream soup with crunchy crackers. If you cook for guests, you can decorate portions of soup with parsley leaves.