Endorsed by the European Oncology Nursing Society

Styrian pumpkin soup

Styrian pumpkin soup image

Serves 1 

Calories: 290 kcal per portion


  • 100 g pumpkin flesh
  • 50 ml vegetable stock
  • 80 ml skimmed milk
  • 25 g butter
  • Sugar
  • Caraway seeds
  • Salt
  • 1 slice of dark rye bread
  • 1 tablespoon chopped parsley
  • 1 tablespoon pumpkin seed oil


  1. Dice the pumpkin flesh
  2. Heat the vegetable stock, add the pumpkin flesh, leave to simmer for about 20 minutes and puree.
  3. Heat the milk with the butter, a pinch of sugar, and some caraway seeds and then add the cooked pumpkin to the simmering milk.
  4. Season with salt, and stir the pumpkin seed oil into the soup.
  5. Fry the diced bread in a pan until crispy, then place on a plate, pour over the soup and sprinkle with parsley.

This recipe was developed by a nutritionist.