Pumpkin Cream Soup II
Ingredients
1 kg pumpkin meat
1 large onion
3 cloves of garlic
2 tbsp olive oil
1 litre chicken stock
30g Pumpkin Seeds
1/4 l single cream
salt
freshly ground pepper
nutmeg
Pumpkin Seed Oil
Inspiration
Instructions
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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