Peel the pumpkin, cut into small cubes and sauté in lightly browned butter. Add soup and cream, season with ground caraway seeds, dill, salt and a little pepper and simmer for about 20 minutes. Puree with a blender and strain as needed. Shortly before serving, blend again, season with a few drops of pumpkin seed oil or drizzle oil decoratively over it. Finally, garnish with dill sprigs and roasted pumpkin seeds.
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