Quick Pumpkin Cream Soup

Ingredients

• 300 g Hokkaido pumpkin
• water
• 1 vegetable bouillon cube
• salt (pepper, chili, turmeric)
• a few drops pumpkin seed oil
• 1 tsp pumpkin seeds

Instructions

1. 1.

   Halve the pumpkin, remove the seeds with a spoon, cut into large pieces (do not peel).

2. 2.

   Bring water to a boil and dissolve the vegetable bouillon cube.

3. 3.

   Add pumpkin pieces to the broth, cover and simmer over low heat for about 10-15 minutes depending on size.

4. 4.

   Puree finely with an immersion or stand mixer until no shell pieces are visible. Season with salt, pepper, chili, and turmeric.

5. 5.

   Serve in deep bowls, drizzle pumpkin seed oil over the top, gently stir a little into the soup for decoration, and sprinkle with pumpkin seeds.