Styrian Potato Soup with Pumpkin Seed Oil and Carrots

A creamy, flavorful potato soup with carrots and leek, refined with pumpkin seed oil and toasted pumpkin seeds. It warms you from the inside and is filling enough to serve as a main course.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g floury potatoes
• 250 g carrots
• 1 pc stalk of leek
• 1 pc onion
• 2 pc garlic cloves
• 20 g butter
• 1 pc bay leaf
• 1500 ml water
• 1 tsp dried marjoram
• 0.5 tsp ground caraway
• 100 ml cream
• 2 tbsp pumpkin seed oil
• 30 g pumpkin seeds
• 1 bunch bunch of chives
• salt
• pepper

Method

1. Peel the onion and garlic and finely dice them. Peel the carrots and slice them thinly. Clean the leek, halve it lengthwise and cut it into fine rings.
2. Peel the potatoes and cut them into cubes of about 1.5 cm.
3. Melt the butter in a large pot over medium heat. Sweat the onion and leek in it for 3 minutes, until soft. Briefly sweat the garlic and caraway along with them.
4. Add the potatoes, carrots and bay leaf to the pot, top up with the water and bring to a boil. Add the marjoram and simmer the soup uncovered over medium heat for about 20 minutes, until the vegetables are tender.
5. Remove the bay leaf. Purée the soup with an immersion blender until creamy. Stir in the cream and season the soup with salt and pepper.
6. Toast the pumpkin seeds in a dry pan over medium heat without fat for 2 to 3 minutes, until fragrant, then remove them from the pan.
7. Cut the chives into fine rolls. Serve the soup in preheated bowls, sprinkle with pumpkin seeds and chives, and drizzle a tablespoon of pumpkin seed oil over each.