June 27, 2014
I know it’s not quite the season for pumpkin soup. But it’s one of the most Austrian dishes you can make. So every time we have guests from overseas we treat them to some Austrian specialties.
Traditionally there is no coconut milk involved. But it really goes with the flavor nicely. If you are using coconut milk skip the serving with sour cream part – it really gets too much cream.
PUMPKIN CREAM SOUP
_ bring water with a pinch salt to a boil
_ cut pumpkin into medium sized chunks
_ put pumpkin and soup seasoning into the water
_ cook until soft
_ add curry powder
_ puree with a blender
_ season with additional salt and curry powder
_ serve with one tablespoon sour cream, pumpkin seed oil and chopped pumpkin seeds
[alternatively you can add coconut milk to the soup before blending it]