Pumpkin cream soup

Ingredients for 10 servings:

• 100 g butter
• 4 onions (approx. 500 g), finely diced
• 60 g leek, finely chopped
• 1 kg pumpkin flesh (Hokkaido), diced
• 2 liters of vegetable broth
• ½ liter cream
• 2 small cans of saffron
• 2 tbsp oil (pumpkin seed oil)
• 60 g pumpkin seeds
• e.g. salt and pepper

Instructions

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

with saffron and roasted pumpkin seeds

Melt the butter in a deep saucepan and sauté the diced onion and leek. Add the diced pumpkin flesh and sauté for another 2 minutes. Top up with vegetable stock, then simmer for 15 minutes. Purée with a hand blender. Add the cream and saffron and bring back to a boil. Season to taste. Dry roast the pumpkin seeds in a nonstick frying pan. Just before serving, add the pumpkin seed oil to the soup and mix well. Ladle the soup into bowls, sprinkle with the pumpkin seeds, and serve.