Ingredients
Preparation
- Peel and deseed the pumpkin (keep the seeds!) and cut into smallish pieces. Peel and dice the potatoes. Wash the leek, cut in half lengthwise and slice finely. Use pestle and mortar to crush the caraway seeds, coriander seeds and peppercorns.
- Fry the leek in 2 tbsp hot butter, add the pumpkin, potatoes and spices and continue to fry briefly. Cover with a lid and continue to cook on a small flame for 15 minutes.
- Add hot stock, bring to the boil and continue to simmer without a lid for another 25 minutes. Puree the soup or pass it through a coarse sieve.
- Roast the thoroughly washed and dried pumpkin seeds in the remaining butter until crisp, stirring continuously, and add a little salt.
- Season the soup and serve on preheated plates.
- Garnish each plate with 1 tbsp whipped cream, pumpkin seeds, pumpkin seed oil and chopped herbs.
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