Pumpkin cream soup

Ingredients

• 500g Pumpkin (z.B. Hokkaido)
• 200g cooked Patatoes
• Onion, Garlic
• Organic Styrian Pumpkinseed Oil P.G.I:
• Organic Pumpkin Seeds Raw
• Salt, Pepper, Caraway

Preperation

1. Dice the onions and fry them in the pan with a little rapeseed oil (stir frequently).
2. Cut the pumpkin into small pieces and fry with the onions for a while. Peel a clove of garlic, chop it roughly and add it.
3. Pour in water, bring to the boil and then simmer until the pumpkin meat is tender.
4. Roast some caraway seeds in a small pan and then add to the soup.
5. Now puree everything with a blender and refine with a whipped cream if desired. Season with salt and pepper.
6. Drizzle the finished soup with Styrian pumpkin seed oil and sprinkle the pumpkin seeds over it.

Tip

Also tastes great with shrimp. Fresh, oven-warm bread (toasted) is a great side dish.