Cream of Pumpkin Soup

For the cream of pumpkin soup, cut the pumpkin in half and hollow out the inside (remove seeds and soft flesh), peel if necessary and cut into small cubes.

Onion also finely chop, fry in hot butter lightly and add pumpkin cubes and roast. Sprinkle the flour, roast briefly and pour soup, season with salt and pepper, mix all ingredients well and stew covered for about half an hour.

Once the pumpkin is soft, puree with a hand blender and add the whipped cream. Slowly heat the soup, season with a freshly ground nutmeg and let it boil down briefly.

Briefly roast the chopped pumpkin seeds in a little fat (caution: the seeds darken quickly!). Ready soup arrange, pour a little pumpkin seed oil over it and stir quickly with a fork, so that a decorative pattern is created.

Put a dollop of whipped cream on top of the soup and sprinkle with the roasted pumpkin seeds. Serve immediately.

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