Summary

Ingredients

• 800 g pumpkin pulp, weihed without peel and seeds
• 1 medium onion (s)
• 2 cloves garlic
• 750 ml chicken broth (soup)
• 200 ml heavy cream
• butter
• Pumpkin seed oil
• Pumpkin seeds
• salt
• Pepper from the grinder

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Instructions

1. Dice the pumpkin flesh.
2. Finely chop the onion and garlic and sauté in a little butter. Add the pumpkin meat, toast briefly and then pour the soup on top. Season with salt and pepper. Cover and cook for half an hour, then pour in 150 ml of cream. Bring to the boil again and puree with a hand blender. To taste.
3. Beat the rest of the cream until stiff. Roughly chop 2 tablespoon pumpkin seeds. Serve the soup.
4. Put a top cap on each plate. Sprinkle the pumpkin seeds on top and drizzle a few drops of pumpkin seed oil over them.