Pumpkin Soup with Cream Cheese

Ingredients

• 1.5 kg muskmelon pumpkin (or any culinary pumpkin)
• 1 onion
• 1 tbsp butter
• 750 ml vegetable broth
• 30 g pumpkin seeds (2 tbsp)
• 300 g cream cheese
• 1 tbsp White Wine Vinegar
• a pinch ginger powder
• Salt
• Pepper
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Clean, peel, halve and core the pumpkin. Dice the pumpkin flesh into small cubes. Peel and dice the onion.

2. 2.

   Heat butter in a pot and sauté the onion cubes over medium heat for 2 minutes until translucent. Add the pumpkin cubes and cook for about 3 minutes, then pour in the broth and bring to a boil. Cover and simmer over medium heat for about 15 minutes.

3. 3.

   Roast the pumpkin seeds in a dry pan until they begin to scent fragrant. Remove and let cool.

4. 4.

   When the pumpkin is tender, puree the soup. Add the cream cheese and stir until melted, then add the vinegar. Season with ginger powder, salt, and pepper to taste.

5. 5.

   Serve the soup in bowls, sprinkled with toasted seeds and drizzled with pumpkin seed oil.