As pumpkins start appearing on UK supermarket shelves for Halloween, I’m always reminded of the comforting, creamy Kürbissuppe from home in Austria. It’s one of those dishes that instantly brings warmth to a cold day. It’s simple, rustic, and wonderfully full of autumn flavour. Not to mention the beautiful colour.

In Austria, you’ll find pumpkin soups from Styria to Salzburg, often finished with a swirl of dark green Kürbiskernöl (Styrian pumpkin seed oil). Its nutty aroma adds an unmistakable Austrian touch — and a drizzle is often all it takes to turn a humble bowl into something special.

Ingredients

Method:

1. In a large pot, melt the butter and gently fry the finely chopped onion until translucent. Add garlic and cook briefly until fragrant.
2. Stir in the diced pumpkin and potato, season lightly with salt and pepper, and sauté for a few minutes.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin and potato are soft.
4. Use a hand blender or stand mixer to purée the soup until smooth and creamy.
5. Stir in the cream, then taste and adjust seasoning. If you still have some cream left, you can use this additionally for the decoration.
6. Ladle into bowls, drizzle with Kürbiskernöl, and sprinkle with roasted pumpkin seeds (and optional cream)

This creamy Kürbissuppe is simple but satisfying — the kind of soup you’ll crave when the evenings grow colder. Add that swirl of oil and crunch of roasted seeds, and suddenly a humble pumpkin becomes something memorable.