Pumpkin Cream Soup

Instructions Link to heading

1. Remove the seeds from the pumpkin and cut the flesh into cubes. Peel the onion and finely chop it.
2. Heat the lard or oil in a pot and gently sauté the chopped onion for about 5 minutes, until soft and lightly golden.
3. Add the diced pumpkin to the onion and cook briefly while stirring. Season with salt and pepper.
4. Pour in the hot vegetable broth, bring everything to a boil, then cover and simmer for about 45 minutes.
5. Remove the soup from the heat and blend until smooth. Return it to the stove and bring it back to a gentle boil.
6. Ladle the pumpkin cream soup into prewarmed bowls or deep plates.
7. If you like, lightly toast the pumpkin seeds in a dry pan while stirring. Drizzle the soup with pumpkin seed oil and sprinkle with the toasted pumpkin seeds before serving.

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Notes Link to heading

This recipe comes from Prekmurje and is known in the local Prekmurje dialect as Tikvina gosta župa.

It is made from simple homemade ingredients and differs a little from today’s more refined pumpkin cream soups. The method itself has remained largely unchanged over time, although many people now use broth instead of a basic vegetable base.

Pumpkin soup was once seen as “food for poor people,” but today it has found its place even in some of the most renowned restaurants.

Vesela kuharija 😋👌