Pumpkin cream soup with Styrian pumpkin seed oil

Ingredients for 10 servings:

• 1 ½ kg pumpkin(s) (Hokkaido)
• 4 onions
• some olive oil
• 2 vegetable stock cubes
• 2 small carrots
• 1 m.-sized potato(s)
• ½ cup whipped cream
• Water
• some salt and pepper, white
• nutmeg
• n. B. Pumpkin seed oil, Styrian

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Sauté the shallots with a little olive oil in a large pot. Deseed the pumpkin, cut it into smaller pieces with the skin on (this is the only pumpkin where you can eat the skin), and sauté. Gradually add a little water to prevent it from burning. Meanwhile, clean the carrots and potatoes, cut them with the skin on, and add them to the pot. When the pumpkin is soft, puree the entire soup. Pour half a cup of heavy cream into the soup and add enough water until the soup reaches the desired consistency. Add about 2-3 vegetable stock cubes to taste, and season with salt, pepper, and nutmeg. Puree everything once more. I always end up with very small pieces of pumpkin in my soup. I puree with a regular hand blender. If you don’t like these pieces, simply strain the soup through a sieve. When serving, drizzle 1 teaspoon of good, high-quality Styrian pumpkin seed oil over the soup. Other options include roasted pumpkin seeds, bread croutons, or fried bacon or ham.