For the pumpkin soup, cut the peeled pumpkin without seeds into small cubes and sauté in lightly browned butter. Pour in soup and cream, season with ground caraway seeds, dill, salt and a little pepper and simmer for about 20 minutes.
Puree in a tower blender, or with a hand blender.
Place pumpkin seeds in a dry, medium-hot pan. Lightly salt, sprinkle with a little water and slowly roast until flat seeds become slightly bulbous.
Pour soup into hot soup bowls and garnish with dill sprigs and a few drops of seed oil. Sprinkle roasted pumpkin seeds over pumpkin soup and serve.
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