Pumpkin cream soup

Ingredients for 6 servings:

• 750 g pumpkin(s) (Hokkaido pumpkin or other orange)
• 1 small onion(s)
• 2 tbsp butter
• 800 ml vegetable stock
• 250 ml cream
• Salt
• pepper
• Pumpkin seed oil
• some wine (Pinot Grigio) if you like

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the pumpkin, remove the seeds, and dice into small cubes. Peel and finely chop the onion. Add the pumpkin and onion to a pan with the butter and sauté lightly. Then pour in the stock and bring to a boil. (If you like, you can deglaze with white wine beforehand; Pinot Grigio is best with Hokkaido pumpkin.) Season the soup with salt and pepper to taste and cook until the pumpkin pieces can be easily mashed with a fork. Add the cream to the soup and bring to a boil. Purée with an immersion blender. Lightly drizzle with pumpkin seed oil before serving as a garnish once the soup is in the bowl.