Pumpkin Cream Soup

Ingredients

• 500 g pumpkin flesh (yellow, diced)
• 1 onion (finely chopped)
• 3 tbsp butter
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• 1 tsp ground cumin
• Nutmeg (freshly grated)
• 1 Garlic clove
• 2 tbsp dill sprigs
• 1 tbsp pumpkin seeds (fat‑free toasted)
• 0.125 l heavy cream
• pumpkin seed oil

Instructions

1. 1.

   Sauté onion in hot butter until translucent, then add pumpkin cubes and brown slightly; pour in 600 ml broth, season with salt, pepper, cumin, and squeeze the garlic clove into the pot; simmer for about 20 minutes.

2. 2.

   Puree soup finely, add a pinch of nutmeg, stir in cream, and taste. If the soup is too thick, add more broth.

3. 3.

   Drizzle pumpkin seed oil over the soup and sprinkle with pumpkin seeds and dill sprigs before serving.