Pumpkin seed soup

Name: Pumpkin seed soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 2 medium-sized onions; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 2 (400 ml each) Glasses of vegetable stock; 1/8 l dry white wine; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Pumpkin seeds; 100 g Fresh cream; 4 TSP Pumpkin seed oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
2 medium-sized onions
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
2 (400 ml each) Glasses of vegetable stock
1/8 l dry white wine
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Pumpkin seeds
100 g Fresh cream
4 TSP Pumpkin seed oil

Directions

1
Cut the pumpkin into quarters, clean, wash and chop. Peel and chop the onions. Melt the fat in a large pot and fry the onions. Add the pumpkin and cook briefly. Sprinkle with flour and sauté while stirring. Deglaze with vegetable stock, wine and cream, season with salt and pepper.
2
Cover and simmer for 25-30 minutes until the pumpkin flesh is soft. Roast the pumpkin seeds in a pan without fat, remove and put aside. Puree soup finely. Season to taste with salt and pepper. Arrange soup with a dash of crème fraîche and pumpkin seeds, drizzle with oil