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Kürbis Suppe

★ 4.2
Last updated Aug 14, 2026 · Reviewed by the WhatWhereVacay editorial team

Hailing from Austria, Kürbis Suppe is a much-loved vegetable soup.

About Kürbis Suppe

Hailing from Austria, Kürbis Suppe is a much-loved vegetable soup. Key ingredients include beef, chicken and pumpkin.

🏛️ History & Culture

Kürbis Suppe, or pumpkin soup, is a beloved autumn staple in Austrian cuisine. While pumpkins originated in the Americas, they have been cultivated in Central Europe since the 16th century, and the soup likely developed as a simple way to use the harvest. In Austria, regional variations abound: in Styria, the soup is often finished with a drizzle of prized pumpkin seed oil, while other versions may include potatoes, cream, or even a hint of nutmeg. The description's inclusion of beef and chicken suggests a heartier interpretation, though traditional recipes typically rely on vegetable broth.

Culturally, Kürbis Suppe is a comfort food that marks the arrival of fall, often served at harvest festivals and family gatherings. It embodies the Austrian appreciation for seasonal, local ingredients, and its warm, earthy flavor is a nostalgic reminder of home cooking. The soup's simplicity allows for personal touches, making it a versatile dish that reflects both regional identity and the creativity of individual cooks.

🍳 How to make Kürbis Suppe

AI-assisted, not kitchen-tested

Austrian Kürbissuppe with Beef and Chicken

A traditional Austrian pumpkin soup enriched with tender pieces of beef and chicken, thickened with bread and finished with cream and fresh herbs. Hearty enough to be a main course on a cold Alpine evening.

Prep
20 min
Cook
70 min
Total
90 min
Serves
4 to 6
Difficulty
Medium

Recipe ingredients

  • 600 g (1 lb 5 oz) Hokkaido pumpkin (or butternut), skinned, seeded and cubed; Hokkaido needs no peeling
  • 250 g (9 oz) beef chuck or shank, cut into 2 cm cubes, well-trimmed
  • 250 g (9 oz) chicken thighs (bone-in), skin removed, cut into bite-sized pieces
  • 1.2 l (5 cups) cold water or light beef stock, stock gives deeper flavor
  • 80 g (3 oz) stale white bread (Semmel), crusts removed, torn; traditional thickener
  • 1 medium onion, finely chopped
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 40 g (3 tbsp) unsalted butter
  • 120 ml (1/2 cup) heavy cream (Schlagobers), plus more to finish
  • 2 tbsp vegetable oil, for searing the meats
  • 1 bay leaf bay leaf
  • 4 whole allspice berries, or juniper berries
  • 1 tsp sweet paprika (edelsüß)
  • 1 pinch grated nutmeg
  • fine salt and white pepper, to taste
  • 2 tbsp chopped chives or parsley, for serving
  • 1 tbsp pumpkin seed oil, Austrian (Kürbiskernöl), optional but traditional

Steps

  1. 1 Pat the beef and chicken dry. Season lightly with salt. Heat the vegetable oil in a heavy pot over medium-high heat and sear the beef cubes until deep brown on all sides, about 4 minutes total. Remove with a slotted spoon.
  2. 2 In the same pot, sear the chicken pieces until lightly golden, 2 to 3 minutes; remove.
  3. 3 Lower the heat to medium. Add the butter, then the onion, carrot and celery. Cook gently, stirring, until soft and translucent, about 6 minutes. Stir in the paprika and cook 30 seconds.
  4. 4 Return the beef and chicken to the pot. Add the water or stock, bay leaf and allspice. Bring to a simmer, skim the surface, partially cover and simmer gently for 45 minutes, until the beef is tender.
  5. 5 Add the pumpkin cubes and continue to simmer uncovered for 15 to 20 minutes, until the pumpkin is completely soft and falling apart.
  6. 6 Stir in the torn bread and let it soak and soften for 5 minutes, then remove the bay leaf.
  7. 7 Remove the chicken pieces and shred the meat from them, discarding any bone or cartilage; return the shredded chicken to the pot. (Traditional Austrian home cooking leaves the meat in rustic chunks rather than blending the entire soup; do not purée for the most authentic texture.)
  8. 8 Stir in the heavy cream. Season with salt, white pepper and a pinch of nutmeg. Simmer 3 more minutes to heat through; do not boil hard.
  9. 9 Taste and adjust seasoning. The soup should be thick enough to coat a spoon but still soup-like; add a splash of water or stock if too thick.
  10. 10 Ladle into warm bowls. Finish each portion with a small swirl of cream, a few drops of pumpkin seed oil, a little extra nutmeg, and a sprinkle of chives. Serve immediately with crusty Austrian bread.
  11. 11 FOOD SAFETY: Ensure the beef reaches an internal temperature of at least 85 °C (185 °F) for a fall-apart result and stays above 63 °C (145 °F) for medium; the chicken must reach 74 °C (165 °F) internal. Cook the pumpkin until it is completely tender before serving.
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