Pumpkin cream soup

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido)
• 4 tbsp pumpkin seeds, roasted
• 1 small onion(s), diced
• 3 m.-sized potatoes
• 3 m.-sized carrot(s)
• ½ liter vegetable broth
• 3 tbsp crème fraîche
• 2 tbsp sweet cream
• 4 tsp oil (pumpkin seed oil)
• salt and pepper
• Cayenne pepper

Instructions

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

with roasted pumpkin seeds and pumpkin seed oil

Hollow out the pumpkin and cut into small pieces (you may also want to remove the skin, but this is not necessary for Hokkaido pumpkin). Peel the potatoes and carrots and cut into pieces. Fry the onion in a little olive oil until translucent, add the pumpkin and fry briefly. Add the potatoes and carrots and fry briefly. Pour in the stock and simmer for about 30 minutes (test for doneness with a knife every now and then). Remove the soup from the heat and puree it finely with an immersion blender. If it gets too thick, simply add a little more stock. Season to taste with salt, pepper, and cayenne pepper. Whisk in the cream with an immersion blender and fold in the crème fraîche. Ladle into bowls and drizzle the pumpkin seed oil into the center of the soup in a spiral shape. Serve garnished with the toasted pumpkin seeds. We like to serve it with fresh bread. Tip: To further refine or garnish the soup, you can also add a dollop of whipped cream to the soup – but then leave out the cream in the soup.