Pumpkin cream soup with pumpkin seed oil

Name: Pumpkin cream soup with pumpkin seed oil
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Pumpkin (e.g. Hokkaido); 2 Onions; 2 tablespoons (40 g) butter/margarine; 2 tablespoons (40 g) Flour; 2 (400 ml each) glasses of vegetable stock or 3 teaspoons of vegetable broth; 1/8 l dry white wine; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pumpkin seeds; 75 g Fresh cream; 4 TSP Pumpkin seed oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Pumpkin (e.g. Hokkaido)
2 Onions
2 tablespoons (40 g) butter/margarine
2 tablespoons (40 g) Flour
2 (400 ml each) glasses of vegetable stock or 3 teaspoons of vegetable broth
1/8 l dry white wine
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pumpkin seeds
75 g Fresh cream
4 TSP Pumpkin seed oil

Directions

1
Quarter the pumpkin, remove seeds, peel and chop. Peel and chop onions
2
Heat the fat in a large saucepan. Fry the onions in it until transparent. Steam the pumpkin briefly. Sprinkle with flour and sweat. Stir in stock (or 800 ml water and broth). Add wine and cream. Season. Bring to the boil, cover and simmer at low heat for 25-30 minutes
3
Roast the seeds without fat, remove. Puree the pumpkin in the soup and season to taste. Serve with crème fraîche, oil and seeds