Quick pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin (se) (approx. 400 g pulp)
• 2 tbsp rapeseed oil
• 1 large onion(s)
• 1 large potato(s)
• 1 apple
• 1 liter vegetable broth
• salt and pepper
• nutmeg
• 10 ml pumpkin seed oil
• 3 tbsp pumpkin seeds
• 2 sprig(s) thyme, savory or coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the Hokkaido pumpkin, halve it with a large knife, and remove the seeds. Then cut it into large cubes. Peel and roughly chop the onion. Heat the rapeseed oil in a large pot and fry the onions until translucent. Add the pumpkin flesh and fry for three minutes over medium heat, stirring occasionally. Peel and roughly dice the potato and apple, and add them to the pot. Deglaze the vegetables with the broth, bring to a boil, and then simmer with the lid on for 15 minutes over medium heat. Meanwhile, add the pumpkin seeds to a hot pan and toast them without fat over medium heat for about two minutes, stirring occasionally. (Tip: They’re done when they start to pop and smell good.) Once the vegetables are tender, puree the soup with an immersion blender. Season the soup with freshly ground pepper, grate in some fresh nutmeg to taste, and add more salt if desired. Decorate the plates with drops of pumpkin seed oil, toasted seeds, and herbs. Patterns can be drawn into the soup using chopsticks.