Recipe: Klassische Kürbiscremesuppe

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.

Not a very appetizing picture I admit, but it tasted good!

Not a very appetizing picture, but it tasted good!

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
Pepper (white)
1/2 liter (17 oz) vegetable stock
2 Tbsp whipping cream
Balsamic vinegar (dash)
2 Tbsp pumpkin bread cubes (roasted)*
Pumpkin seeds (crushed)
Pumpkinseed oil

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.


Recipe: Käsesuppe

Kaesesuppe (slightly cooled, hence the separation)

Kaesesuppe (slightly cooled, hence the separation)

2 onions, chopped
30 grams (1.1 oz) butter
20 grams (.71 oz) flour
1 liter (34 oz) vegetable stock
250 grams (8.8 oz) cheese, grated
1 tsp ground cumin

1. Heat the butter in a stock pot and sauté the onions until translucent.

2. Sprinkle the flour over the onions and sauté a minute longer.

3. Add the vegetable broth and bring the contents of the pot to a boil.

4. When the broth reaches a boil add in the cheese in batches and whisk to combine. Do not add the next batch until the previous one is almost completely melted.

5. Add the cumin, and season to taste with the salt, pepper, and paprika.

Recipe: Krensuppe

Krensuppe without the black bread croutons.

Krensuppe without the black bread croutons.

50 grams (1.8 oz) butter, divided
100 grams onion (3.5 oz), finely chopped
2 cloves garlic, finely chopped
20 grams (.71 oz) flour
1 liter (34 oz) beef broth
pinch of salt and pepper
4 Tbsp horseradish
1/2 Tbsp chives, chopped
75 milliliters (2.5 oz) cream or sour cream
2 slices of black bread

1. Melt 30 grams butter in a pan. Add chopped onion and garlic cloves and fry until translucent.

2. Sprinkle flour over the fried onion and garlic and fry one additional minute.

3. Add the soup broth, salt, and pepper and bring to a boil. Reduce heat and cook for 5 minutes.

4. Add the grated horseradish and cook a further 5 minutes.

5. Puree the soup and then return it to the pot. Refine with the cream and herbs, cook an additional 5 minutes.

6. Cut the bread into cubes. In a separate pan, melt 20 grams butter and fry the bread cubes. Use as garnish for the soup.

Recipe: Tomatencremesuppe

Tomatencremesuppe with olivenbrot croutons

Tomatencremesuppe with olivenbrot croutons

60 grams (2.1 oz) butter
1 large onion, chopped
1 kilogram (35 oz) Italian plum tomatoes, skinned, coarsely chopped
600 milliliters (20 oz) vegetable stock, divided
1 pinch of baking soda
1 Tbsp sugar
Salt and pepper
150 milliliters (5.1 oz) cream

1. Melt the butter in a saucepan and fry the onion until translucent.

2. Add the tomatoes, 300 milliliters (10 oz) broth, and baking soda. Stir, bring to a boil, then reduce heat and simmer for 20 minutes.

3. Remove the pan from the heat, let cool slightly, and puree the soup in a blender.

4. Add the remaining broth and season with salt and pepper. Add the sugar, bring to a boil, and simmer for 15 more minutes.

5. Divide the soup into warmed soup bowls and stir in cream to taste.


Tomatencremesuppe (tomato cream soup) is very popular here, but I had never tried a bowl before yesterday. I figured that tomato soup is familiar to me thanks to Campbells, and it would be a waste to order a bowl of soup that I already know when I could try something new. After a terrific morning at the military history museum yesterday I headed to Arsenalstuben, a restaurant located in a different part of the armory. I ordered the set lunch menu, which began with a bowl of tomatencremesuppe.

Where have you been my whole life??

Where have you been my whole life??

Wow. I know it sounds completely cliche, but I felt like it was the first time that I ever had tomato cream soup. It had bits of vegetables and herbs in it, which gave it a different texture than what I’m used to. It was also tangy, to the point where I would not have been surprised to learn that it had paprika and/or cheese in it. It was the most wonderful bowl of tomato soup that I have ever had.

I’ve researched recipes for this soup and found two wildly different recipes that I am going to prepare for a tomato cream soup taste-off this weekend. The first has only two tablespoons of broth, a lot  of cream, and some garlic and paprika to add some interesting flavor. (That’s my theory at least.) The second has about two cups of broth and a smaller amount of cream, but the recipe begins by telling you to fry onions in butter. You can’t go wrong there.

Stay tuned to see which recipe “won” the taste off, though I suspect both will have a delicious yield.