Cream of Pumpkin Soup

For the cream of pumpkin soup, cut the leek in half, wash well inside and cut into fine strips. Sauté in butter until translucent.

Put some aside for the garnish. Add the chopped pumpkin and deglaze with white wine.

Let it boil down a bit. Pour in soup. Add the cream and simmer until the pumpkin is soft.

Puree finely with a hand blender and season with salt and pepper.

Serve the pumpkin soup in deep plates and garnish with the leek strips, pumpkin seeds and a few drops of pumpkin seed oil.

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