Simply healthy and delicious! It’s hard to find a better Austrian starter than a steaming bowl of gleaming orange, Creamy Pumpkin Soup, particularly when it’s cold and wet outside. The slightly sweet, pumpkin soup gets its authentic and unique taste from the addition of a little Styrian pumpkin seed oil. Are you enjoying it already?



  • 1/2 kg pumpkin (e.g. Hokkaido)
  • 1 onion
  • 1-2 garlic cloves
  • a little oil (for frying)
  • 600 ml vegetable or chicken stock
  • salt
  • pepper
  • a pinch of nutmeg
  • ginger (optional)
  • 150 ml heavy cream (optional)
  • 3-4 tbsp pumpkin seed oil (to garnish)
  • pumpkin seeds (roasted, for garnishing)

Directions for Creamy Pumpkin Soup

  1. First, wash pumpkin and then break into pieces and remove the seeds. Chop pumpkin flesh into small cubes.
  2. Finely chop the onions and garlic and sauté in a little oil. Add the pumpkin cubes, briefly fry and then add the soup. Season with salt, pepper, nutmeg and a little ginger (optional) and leave to simmer.
  3. Once the pumpkin is tender, puree the soup in a mixer with the double cream and season to taste.
  4. Serve in bowls or a hollowed-out pumpkin, drizzle with a little pumpkin seed oil and sprinkle with roasted pumpkin seeds.


May also be made without the cream. Creamy Pumpkin Soup also tastes delicious and has a wonderfully creamy consistency even without cream. If the soup is too thick, simply add a little water or stock.


Add chopped dill and chives for a different yet equally exquisite taste experience!
You want more? Try also our Creamy Garlic Soup with Croûtons.

Creamy Austrian garlic soup topped with parsley and crispy, dark bread croutons.
Hearty Creamy Garlic Soup is easy to make and a classic amongst Austrian creamy soups. Topped with crispy, dark bread croutons, it is an absolute must.