Pumpkin cream soup

Ingredients for 8 servings:

• 500 g pumpkin flesh
• 100 g onion(s)
• 1 garlic clove(s)
• 1 pinch of sweet paprika powder
• 1 bay leaf
• 1 pinch of caraway, ground
• 1 liter meat broth
• 2 tbsp oil (sunflower oil)
• salt and pepper
• 200 g whipped cream
• Pumpkin seeds for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

aromatic autumn soup made from pumpkins

Once you’ve finally managed to hollow out the pumpkin without damaging it, cut the pumpkin flesh into large cubes. Finely chop the onion and garlic and fry in sunflower oil. Then add the pumpkin flesh and fry for a few minutes. Season with salt, pepper, paprika, and caraway seeds, and add the bay leaf. Pour the broth over the mixture and simmer gently for about 15 minutes. When the pumpkin is completely soft, remove the bay leaf and puree the soup with a hand blender. Before serving, reheat the soup thoroughly. Garnish with fresh cream (a little whipped, but not quite stiff) and pumpkin seeds. A quick tip: The pumpkin seeds taste more intense if you first roast them in a pan without fat until lightly browned.