Kürbiscremesuppe (Styrian Pumpkin Soup with Pumpkin Seed Oil)
Silky roasted squash soup with a hint of caraway, finished with toasted pumpkin seeds and dark green pumpkin seed oil.
- Time55 min
- LevelEasy
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 499kcal
- 14.2gcarbs
- 3.7gof which sugars
- 48.3gfat
- 28.4gsaturates
- 3.4gprotein
- 2.5gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Melt the butter in a large pan over a medium heat and cook the onion for 6 minutes until soft but not coloured. Stir in the caraway for 30 seconds.
6 min - 2
Add the squash and potato and stir for 2 minutes. Dissolve the stock cube in the boiling water, pour it in and bring to the boil.
- 3
Cover and simmer for 20 to 25 minutes until the squash is completely soft when squashed against the side of the pan.
25 min - 4
Meanwhile, toast the pumpkin seeds in a dry pan for 2 to 3 minutes, shaking, until they pop and smell nutty.
- 5
Blend the soup with a stick blender until perfectly smooth. Stir in the cream, vinegar and salt, then warm through gently without boiling. Add a splash of water if too thick.
- 6
Ladle into bowls, scatter with the toasted seeds and drizzle each with a little pumpkin seed oil, which makes the dark green swirls. Season with black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
