Austrian pumpkin seed oil is a thick fragrant oil. Just a little drizzled on butternut squash soup goes a long way, and it's a delicious way to finish any type of pumpkin or butternut squash soup.
1 person made this
750g butternut squash
2 tablespoons butter
1 onion, minced
125ml dry white wine
750ml beef stock (can be made from a stock cube)
4 garlic cloves, minced
250ml whipping cream
2 tablespoons pumpkin seed oil
Method Prep:20min › Cook:30min › Ready in:50min
Peel squash and remove seeds and fibres. Dice flesh.
Melt butter in a pot and fry onion till translucent, about 2 minutes. Add pumpkin and fry for 2 further minutes. Add wine and stock, garlic and pepper and bring to the boil, then reduce heat and simmer till the squash is very soft.
Add cream and puree soup till smooth.
Ladle soup into plates and drizzle each plate with a little pumkpin seed oil.