Gaby's pumpkin cream soup with onion and nut topping

Ingredients for 5 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 4 tbsp butter
• 1 liter vegetable broth
• 4 bay leaves
• 1 garlic clove(s)
• 2 tbsp crème fraîche
• Nutmeg, freshly grated
• salt and pepper
• Tabasco
• 3 tbsp olive oil
• 1 large onion(s)
• 50 g hazelnuts, chopped
• Pepper, freshly ground
• 1 pinch(s) of sugar
• 100 ml cream, whipped
• possibly pumpkin seed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the pumpkin, remove the seeds, cut into cubes, and sauté in butter. Add the vegetable stock and bring to a boil. Add the chopped garlic and bay leaves and simmer for about 30 minutes. Remove the bay leaves. Purée the soup and season with the spices. Stir in the crème fraîche. For the topping, lightly brown the finely chopped onion in a pan with olive oil, add the chopped nuts, and toast briefly. Season with pepper and sugar. Serve the soup in bowls or soup cups and garnish with a dollop of cream and some of the onion and nut mixture. If you like, you can also add a few drops of pumpkin seed oil to the soup; it tastes delicious.