Cream of Pumpkin Soup

For the cream of pumpkin soup, heat the sugar in a saucepan until it caramelizes. Immediately add the pumpkin cut into small pieces.

Roast briefly and deglaze with soup. Let the pumpkin cook until soft. When the pumpkin is soft, add the whipped cream and coconut milk, as well as the finely chopped lemongrass.

Blend with a hand blender and season with salt, pepper and sambal oelek.

Blend again vigorously and serve the pumpkin cream soup with a dollop of whipped cream, pumpkin seeds and pumpkin seed oil.

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