Pumpkin Soup

From the pumpkin cut a lid small so that you can carefully scoop out the inside. Scoop out and remove the seeds and the soft, fibrous inside exactly. Cut the yellow flesh into pieces. Keep the pumpkin shell and lid warm.

Melt the butter in a saucepan. Peel and dice the shallots. Sauté the shallot cubes and the pumpkin in the butter. Pour in the clear soup and cover and simmer for a good 10 min until the pumpkin is soft. Finely mash the pumpkin with a hand blender. Strain through a sieve to filter out any remaining fibers.

Whip 50 g of whipped cream until stiff. Add the remaining whipped cream to the soup, bring to a boil and whisk again. Season to taste with nutmeg, salt, juice of one lemon and freshly ground pepper.

Roast the pumpkin seeds in the oil until golden brown and drain on a dish rack.

Serve the soup and garnish with a spoonful of whipped cream. Sprinkle with the roasted pumpkin seeds and decorate with a little pumpkin seed oil. This goes well with white bread.

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