Pumpkin soup

When we were in Austria we ate a wonderful pumpkin soup and I have been searching the web for anything that might resemble it. Found this recipe that I liked. A bit unexpected that it was flavored with ginger and chili as it comes from Austria.

This time I chose an orange round pumpkin (Cucurbita pepo). It was great in the soup as it it is a little bit mealy. However it did worked very well in the soup. I tried preserving a small piece of pumpkin left over but had to throw everything awa when it was both were mealy in texture and mawkish taste. To a preserve one should choose a so-called jam pumpkin, which is grown in Sweden.

Pumpkin oil, I found at the grocerys. Not quite as good as that of Styria in Austria but quite OK.




Pumpkin Soup
1 kg pumpkin
1 average large potato
1 bit of fresh ginger
1 chili fruit
40 g butter
1 liter of vegetable stock
1-2 teaspoons lemon juice
1 teaspoon salt
1 pinch cayenne pepper
2 dl cream

Garnish
1 tbsp pumpkin seeds
1 tbsp oil pumping

Peel the pumpkin and remove the kernels. Cut in rough pieces. Peel and cut potatoes and ginger. Remove the kernels from the chilli fruit. Cut into small pieces.
Melt the butter and let the pumpkin, potato, ginger and chilli fry briefly. Add vegetable broth and salt and cayenne pepper. Let all boil so that it becomes soft in about 15 minutes. Stir down the lemon juice and cream. Pure and taste of again.
Serve with pumpkin seeds and pumpkin oil.