Pumpkin Soup

For the pumpkin soup, sauté onion, garlic in butter with the pumpkin flesh. Add paprika powder and bay leaf, pour soup and season with salt, pepper, cumin.

Cook on low heat for about 15 minutes until the pumpkin is soft. Halfway through cooking, stir in most of the cream, remove bay leaf. Finely puree soup and season.

Heat 1 tbsp butter and roast pumpkin seeds in it and add salt. Whip the remaining cream.

Serve the pumpkin soup, sprinkle with pumpkin seeds, drizzle with cream and seed oil and carefully stir a little for decoration to create a pattern.

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