Light Cream of Pumpkin Soup

For the cream of pumpkin soup, peel the pumpkin, remove the seeds and cut the flesh. Also wash, peel and cut the potatoes.

Melt some butter in a large pot, add the vegetable pieces and sauté until translucent. Deglaze with the soup, season and simmer until the vegetables are soft.

Puree the soup with a hand blender and add milk or whipped cream to make it creamier. Simmer again briefly and season with freshly chopped parsley.

Serve with a dollop of whipped cream, grated pumpkin seeds and a little pumpkin seed oil.

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