Styrian Pumpkin Cream Soup

Cut the pumpkin flesh into cubes and sauté in hot butter with chopped onion and garlic. Add soup, salt, caraway seeds, marjoram and pepper.

Cover and simmer on low heat for half an hour. Pour the cream and bring to a boil. Finally, blend everything together with a hand blender, simmer gently for another two minutes and season again. Before serving, blend again to make the soup fluffy.

Sprinkle fine rings of spring onion greens on the surface, drizzle with pumpkin seed oil, making a decorative bow.

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