Styrian pumpkin soup
A creamy pumpkin soup for cold days by Gerhard Fuchs – refined with cream and spices, but beware: less is more!
- Serves: 4 persons
Ingredients
- 4Stück shallots
- 1EL garlic cloves
- 40g butter
- 200g hokkaido pumpkin
- 200ml white wine
- 600ml light stock (poultry stock, celery stock)
- 1Schuss cream
- etwas curry
- salt
- cayennepepper
- nutmeg
Instructions
Step 1
Slice the shallots and sauté together with the garlic cloves in the butter until translucent. Dice the Hokkaido pumpkin and add to the pan.Step 2
Season with salt, nutmeg, a little curry and cayenne pepper and deglaze with white wine. Allow to simmer completely and pour in the stock.Step 3
When the pumpkin is soft, add a dash of cream, blend and pass through a fine sieve.Step 4
If you prefer a stronger flavor, fry some smoked bacon in the soup base.