Styria, the green heartland around the Spielberg circuit, grows a special pumpkin whose seeds have no hard shells. Those seeds are roasted and pressed into Kürbiskernöl, a thick, dark green oil with a deep nutty flavor that Styrians pour over almost everything, including, on occasion, vanilla ice cream. It is a protected regional product, and in the province it is called green gold without the slightest irony.

Kürbiscremesuppe is where most visitors first meet it: a smooth, orange pumpkin soup with the oil drizzled on top just before serving, where it pools in glossy emerald drops. Cooking destroys the oil's flavor, so it always goes on at the end, cold, which also makes the soup look far more impressive than the effort it took.

The soup

Ingredients

• 2 1/2 lb (1.1 kg) Hokkaido pumpkin
• 2 tablespoons (30 g) butter
• 1 medium onion
• 1 clove garlic
• 1 teaspoon fresh ginger
• 4 cups (950 ml) vegetable or chicken stock
• 1 teaspoon fine salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white or black pepper
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon apple cider vinegar or lemon juice

To finish

Ingredients

• 1/3 cup (45 g) pepitas
• 1 pinch salt
• 3 tablespoons (45 ml) Styrian pumpkin seed oil
• 1/3 cup (80 ml) heavy cream

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