Graz Pumpkin Soup with Pumpkin Seed Oil 🎃

Zubereitung

1. 1

   Heat oven to 200°C. Toss pumpkin wedges, onion and garlic with neutral oil and salt; roast 25–30 min until edges brown and a knife slides in easily.

2. 2

   Squeeze the soft garlic from its skins into a pot; add the roast squash and onion, pour in hot stock, simmer 5 min to marry the flavors.

3. 3

   Purée with an immersion blender until completely smooth, stir in cream, season with salt, white pepper and caraway if using; loosen with stock if thick.

4. 4

   Warm gently — do not boil hard once cream is in. Taste: it should be sweet-roasted, not vegetal.

5. 5

   Ladle into bowls; draw a spoon of dark pumpkin seed oil over each so it floats in rings, scatter roasted seeds and a dollop of cream or Styrian quark. Serve hot with bread.