Summary

Ingredients

• 750 g pumpkin meat (e.. early butternut)
• 2 carrot (s)
• 1 potato (s)
• 1 onion (s)
• 2 tablespoons oil
• 50 g soup veetables, frozen
• 1 liter vegetable broth
• 200 g whipped cream
• Salt and pepper, juice 1/2 lemon
• 1 pinch (s) nutmeg
• 30 g pumpkin seeds, peeled
• 6 teaspoons oil (pumpkin seed oil)
• sugar

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Instructions

1. Peel and roughly dice the pumpkin. Dice the carrots, potatoes and onions. Roast vegetables in oil, add soup greens, sauté, deglaze with broth. Cook for 20 minutes over medium heat until the pumpkin is soft. Finely puree the vegetables, add the cream and bring to the boil. Season with salt, pepper, sugar, lemon juice and nutmeg. Divide the soup into the plates, drizzle 1 teaspoon of pumpkin seed oil on each and sprinkle with the roasted pumpkin seeds.