Sweat the shallots in a large saucepan with a little olive oil. Core the pumpkin, cut into smaller pieces with the skin (this is the only pumpkin that can be eaten with the skin) and steam them. Gradually add a little water so that nothing burns.
Meanwhile, clean the carrots and potatoes, cut them with the skin and put them in the pot. When the pumpkin is tender, puree the whole soup. Pour half a cup of whipped cream into the soup and add enough water until the soup has the desired consistency. Add about 2 - 3 cubes of vegetable stock to taste, season with salt, pepper and nutmeg. Puree everything one more time.
I always have very small pieces of pumpkin in the soup. I puree with an ordinary hand blender. If you don`t like these pieces, you should 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: roasted pumpkin seeds, croutons or fried bacon or ham.
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