Pumpkin cream soup with roasted pumpkin seeds and pumpkin seed oil

Ingredients for 2 servings:

• 150 g pumpkin flesh
• ½ onion(s), chopped
• 1 clove(s) garlic, finely chopped
• 2 tbsp butter
• 3 tbsp sour cream
• 1 pinch(s) paprika powder
• some white wine
• 1 pinch of caraway powder
• ½ bay leaf
• 250 ml vegetable stock
• oil
• salt and pepper
• Pumpkin seeds, roasted
• Pumpkin seed oil

Instructions

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

a Styrian specialty

Heat butter in a pan and fry the chopped onion until translucent. Add the garlic and roughly chopped pumpkin, season with salt, pepper, and caraway seeds. Roast briefly, season with paprika, deglaze with white wine, and pour in the vegetable stock. Add the bay leaf and bring to a boil. Simmer for about 15 minutes. Remove the bay leaf, stir the sour cream until smooth, and add to the soup. Blend with a hand blender. Season to taste. To serve, sprinkle the roasted pumpkin seeds on top of the soup and drizzle with a little pumpkin seed oil. Either buy the pumpkin seeds roasted or toast them briefly in a pan without oil. Be careful, they burn easily, so use low heat, stir constantly, and only toast for a very short time.