Olympics-wise, Austria is notorious for their alpine skiers, winning more medals in alpine skiing than any other nation. And what could be better after a long, cold day on the slopes than a steaming bowl of soup? In honor of the Austrian state of Styria (which is famous for their pumpkins and pumpkin seed oil), I used my slow cooker to whip up a tasty bowl of Kürbiscremesuppe, or Creamy Pumpkin Soup.
1 medium onion, chopped
2 tablespoons Tillamook Salted Butter
30 oz chicken broth
2 cups potatoes, sliced
1 can (15 oz) pumpkin
1 cup (8 oz) Tillamook Premium Sour Cream
½ tsp salt
¼ tsp pepper
½ tsp oregano
1 tbsp chopped parsley
1. In a large saucepan, sauté onion in butter until tender.
2. Add the broth and potatoes, and cook until the potatoes are tender (about 15 minutes). Remove from heat and cool.
3. Puree the mixture with an immersion blender or food processor until smooth.
4. Pour the pureed mixture into the crock pot, then add pumpkin, sour cream, and seasonings. Heat on Low for 2-3 hours until warmed through, stirring often.
5. Serve and top with parsley (and an extra dollop of sour cream, if you’d like!)