Cream of Pumpkin Soup

For the cream of pumpkin soup, cut the pumpkin flesh into thin, narrow slices. Sauté the onion in clarified butter, add the pumpkin flesh and pour the white wine.

Reduce the white wine until all the liquid has almost evaporated, then dust the pumpkins with flour, pour in the beef broth and cream and bring to the boil briefly.

Cover and cook until the pumpkin meat is soft enough to be forced through a strainer.

Instead of the strainer, you can also use a blender and grind the pumpkin flesh to a fine consistency. Only now stir in the heavy cream, season with salt and pepper, and simmer the soup until it is fine and creamy.

Before serving, drizzle a splash of pumpkin seed oil on each bowl of soup and stir with a fork to create decorative patterns on the surface.

Serve hot garnished with roasted pumpkin seeds.

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