This recipe did not make a large amount of soup (three small bowls), so I plan to double it when I make it from now on.
1 tsp butter
1 slice onion, diced
10 grams (.35 oz) leek, chopped
10 grams (.35 oz) celery, chopped
100 grams (3.5 oz) pumpkin (eg: Atlantic Giant or Hokkaido), chopped
1/2 clove of garlic, crushed
1 bay leaf
1/4 teaspoon paprika
1 pinch of cumin
1/2 liter (17 oz) vegetable stock
2 Tbsp whipping cream
Balsamic vinegar (dash)
2 Tbsp pumpkin bread cubes (roasted)*
Pumpkin seeds (crushed)
1. Heat the butter in a soup pot and sauté the onion until translucent.
2. Add the leek, celery, and pumpkin and cook for a few minutes over medium heat.
3. Add the crushed garlic, bay leaf, paprika, cumin, salt, and pepper. Cook for a minute longer.
4. Pour in the vegetable stock and cream, and add a dash of balsamic vinegar. Bring to a boil, then simmer 15-20 minutes.
5. Remove the bay leaf and then puree the soup, adding a little cornstarch to bind if necessary. Garnish with a dash of pumpkin seeds, pumpkin bread cubes, and a dash of pumpkinseed oil.
*Pumpkin bread in Austria is a hearty brown bread with pumpkin seeds and (I think!) a little bit of shredded pumpkin in the dough. It is absolutely nothing like the sweet loaves of American pumpkin bread, so do not use those for garnishing the soup.