Austrian Pumpkin Soup

By Emily Smith

My lovely friend Sandra sent me this absolutely delicious looking recipe to try.  I think she might be on to me and my pumpkin obsession.  What can I say, I’m loving pumpkin in everything these days… and with our Canadian Thanksgiving around the corner – there’s all the more reason to bake it
into all of our festive treats.

Today, we drove out to the pumpkin patch.
All those glorious pumpkins piled high for the picking and some still growing - 
lining the fields as bright happy spheres of goodness!

Little A. was let loose in the pumpkin patch and was one curious mister.
I was glad to show him where they grew and how it gets from the farm,
to our cooking, to his tummy :)

He loves pumpkin too!

I say: A little pumpkin, 
for my darling pumpkin
and he giggles.

The ingredients in this soup are so healthy and the combination sounds divine.  We’ll be giving this
recipe a go tomorrow, along with another one that I’ve been working on.  Our home is going to be filled with the scents of Fall and the warm aroma of hearty soup!



Thank you Sandra for sharing this recipe and your photographs! 
I hear you also hold the secret to a pumpkin salad with mint, white beans and green onions?
Waiting for that one…

    Hope everyone is having a beautiful week!
    What’s cooking in your kitchen?


Gluten Free Austrian Pumpkin Soup 

1 small pumpkin

4 large potatoes
1 bundle green onions
1 apple
1pear
2 Tbsp butter
2 cubes of vegetable broth
salt
pepper
pumpkin seeds
pumpkin seed oil
 
 
To begin with, prepare all of your fruits and vegetables:
 
-Remove flesh from inside of pumpkin and chop into small cubes.
-Peel and chop potatoes
-Dice green onions
-Peel and chop apple and pear
 
On medium-high heat, melt butter in a large pot.
Add in pumpkin, potatoes, green onions and season with salt and pepper.
Roast for about 15 minutes…when it starts smelling delicious and
before it burns, pour in 1 Litre (33 ounces) of water and add in two cubes of broth.
 
Bring heat to medium-low.
Add in apple and pear – for extra autumn goodness!
 
Cover the pot and let everything simmer for
around 20 minutes – until all the ingredients have cooked through and are soft.
 
Let stand for a bit and then blend.
Either use a hand blender or in batches, blend in a standard blender.
Blend until desired consistency has been reached. I prefer my soups
a bit thicker, but you may like yours thinner. If necessary, add in a bit
more water to thin it out. After blending, your pumpkin soup should be a
lovely shade of orange.
 
Add in extra seasoning if you wish -
a bit more salt & pepper, a dash of cumin or nutmeg would be tasty too.
 
Serve hot and top with pumpkin seeds
and pumpkin oil for added flavor. This soup also goes
well with a rich dark bread or Gluten Free Garlic Herb Scones.
Find me here

Emily Smith

Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?
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8 Comments on Austrian Pumpkin Soup

  1. Nicole
    October 6, 2011 at 12:16 am (3 years ago)

    This looks like an easy and delicious recipe. I will be sure to try it with my pumpkin picked fresh from the fields this afternoon. It was a very precious time with little A, mom and dad!

    Reply
  2. Jess
    October 6, 2011 at 2:17 am (3 years ago)

    Oh yum! I am loving all the pumpkin recipes! Keep them coming!

    Reply
  3. Janette
    October 6, 2011 at 5:56 am (3 years ago)

    Did I ever thank you for the comment on my blog post? Well…that’s why I’m here!!! Thanks so much for visiting! And thanks for this recipe..I’ve never had pumpkin soup before.. But I like pumpkin anything!

    Janette the Jongleur

    Reply
  4. tinajo
    October 6, 2011 at 7:15 am (3 years ago)

    I never thought I´d call a soup beautiful – but in this case it comes easy! :-)

    Reply
  5. Punctuation Mark
    October 6, 2011 at 3:45 pm (3 years ago)

    i love pumpkin… and this time of the year for them… ha!

    Reply
  6. MsUpstroke
    October 6, 2011 at 5:28 pm (3 years ago)

    Thanks Emily! I can’t wait to hear how you liked it! xoxo Sandra

    Reply
  7. MsUpstroke
    October 6, 2011 at 5:29 pm (3 years ago)

    oh and if you’re up for it, I’ll share the salad-recipe too!

    Reply
  8. Andrea
    November 17, 2011 at 12:55 am (2 years ago)

    This was so excellent!!!!! I have been wanting a good pumpkin soup recipe since I first had it in Austria and this is more than perfect! Thank you!

    Reply

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