Austrian Pumpkin Soup

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
2 Tbsp butter
2 cubes of vegetable broth
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.
Emily Smith
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  1. 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!

  2. 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!

  3. Hello,

    If pumpkins are out of season, is there a way to used canned pumpkin?
    I’d like to try it while the weather is still cold…


    1. Hi K.T, thank you for your comment. If you do use canned pumpkin, I would follow the recipe as written and add warmed pumpkin puree to the blender along with the other ingredients. Approximately 1 cup. Alternatively, you could use a large squash (which would be the size of a small pumpkin) – it has similar flavour and texture to pumpkin. Let me know how it turns out!

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