Ingredients
Preparation
- Dice the peeled and deseeded pumpkin and chop the onions and garlic.
- Put everything into a saucepan and fry lightly in oil for approximately five minutes (do not brown the vegetables).
- Add 1/4 litre of soup and cook for some 30 minutes until the pumpkin is soft.
- Heat the pumpkin seeds in a frying pan (no oil!) and roast while stirring continuously.
- Puree the pumpkin, bring everything back to the boil and add the cream.
- Season with salt, pepper and nutmeg and decorate with the roasted pumpkin seeds and a little pumpkin seed oil.
- Tip: To feast the eyes you may want to serve the soup in a scooped out pumpkin.
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