Austrian savoy soup

Name: Austrian savoy soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Shallots; 4 (320 g) Carrots; 500 g Savoy cabbage; 1 glass pickled pumpkin (filling weight 670 g, weight 400 g); 1 tablespoon (10 g) Oil; 1,2 l Vegetable broth (instant); 20 g Pumpkin seeds; 40 g Schmand; 7-10 Tbsp Pumpkin seed oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Shallots
4 (320 g) Carrots
500 g Savoy cabbage
1 glass pickled pumpkin (filling weight 670 g, weight 400 g)
1 tablespoon (10 g) Oil
1,2 l Vegetable broth (instant)
20 g Pumpkin seeds
40 g Schmand
7-10 Tbsp Pumpkin seed oil

Directions

1
Peel and finely dice the shallots. Peel, wash and slice the carrots. Loosen cabbage leaves, wash and cut out the stalk. Tear cabbage into pieces. Drain the pumpkin in a sieve.
2
Heat oil in a pot and fry shallots until translucent. Steam carrots and cabbage briefly and deglaze with broth. Cover and cook soup at medium heat for 18-20 minutes. In the meantime, roast pumpkin seeds in a pan without fat, remove.
3
After 15 minutes add the pumpkin to the soup. Garnish the soup with a blob of sour cream and a few drops of pumpkin seed oil.