Cream of Pumpkin Soup

Peel the pumpkin and cut eight thin slices from the slender end, set aside.

Halve the rest of the pumpkin, cut out the seeds and dice the flesh.

Peel onions and garlic, then dice.

Melt butter in a saucepan, sauté squash cubes, garlic and onions with rose peppers until translucent. Add wine and soup and cook without lid for 20 minutes.

Meanwhile, fry the pumpkin slices in hot oil until golden brown, drain on paper towels and season with salt. Dry roast the pumpkin seeds in a frying pan.

Puree the pumpkin soup and stir in 2 tablespoons crème fraîche, bring to a boil and season with pepper and salt.

Pour the soup into bowls, dress with the remaining crème fraîche and a dab of pumpkin seed oil.

Sprinkle the cream of pumpkin soup with chive rolls and pumpkin seeds and serve with the pumpkin chips.

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