Styrian Potato Soup with Leek and Pumpkin Seed Oil

A creamy yet light potato soup with leek and marjoram, as it is served in Styria. A spoonful of pumpkin seed oil and a few toasted pumpkin seeds make it a true treat.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 800 g floury potatoes
• 1 pc onion
• 150 g leek
• 1 pc carrot
• 1 pc garlic clove
• 1 tbsp cooking oil
• 1.2 l water
• salt
• pepper
• 1 tsp marjoram, dried
• 100 ml whipping cream
• 2 tbsp pumpkin seed oil
• 30 g pumpkin seeds

Method

1. Peel the potatoes and cut them into cubes of about 1.5 cm. Finely dice the onion and garlic, and slice the carrot thinly. Clean the leek, wash it thoroughly and cut it into fine rings.
2. Heat the cooking oil in a large pot and sweat the onion, garlic and carrot over medium heat for about 3 minutes. Add the leek and sweat for another 2 minutes without letting it take on any color.
3. Add the potato cubes, let them sweat briefly, then pour in the water. Season with salt, pepper and marjoram and simmer the soup covered over medium heat for about 20 minutes, until the potatoes are soft.
4. Stir in the whipping cream and purée the soup finely with an immersion blender. Season again with salt and pepper and, if needed, add a little more water in case the soup is too thick.
5. Toast the pumpkin seeds in a dry pan without fat over medium heat for 2 to 3 minutes, stirring, until they smell fragrant, then remove them from the pan.
6. Divide the soup among four preheated plates, drizzle each with a tablespoon of pumpkin seed oil and sprinkle with the toasted pumpkin seeds. Serve immediately.