Pumpkin soup according to grandma's recipe

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 3 large potatoes, peeled
• 2 large carrots, peeled
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 shot of white wine
• 1 handful of pumpkin seeds
• salt and pepper
• nutmeg
• 1 cup crème fraîche
• 1 dashes pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Brush the pumpkin thoroughly under running water. Cut the pumpkin, peeled potatoes, and carrots into equal-sized pieces. Then finely chop the onions and garlic and sauté briefly in a large pot. Add the pumpkin, carrot, and potato pieces to the pot, sauté briefly, and deglaze with a splash of white wine. Pour hot water into the pot until the vegetables are covered. Simmer over low heat for about 25 minutes. Tip: If you like, you can also use vegetable stock. Meanwhile, toast the pumpkin seeds in a pan without oil. Purée the vegetables thoroughly with a hand blender, then season with salt, pepper, and nutmeg. Serve the soup in a bowl with a small spoonful of crème fraîche, pumpkin seed oil, and the pumpkin seeds.