Pumpkin Soup

For the pumpkin soup, cut the pumpkin in half, remove the seeds and dice. Peel and clean the celery, leek and onions and cut into cubes of about 1/2 centimeter. Sauté the onions in a saucepan with butter.

Remove the peel from the garlic and cut it into small pieces, remove the seeds from the hot peppers and cut them into small pieces as well. Mortar the spices and stir in the garlic and hot peppers. Add celery, diced squash and the herb mixture. Fill everything with clear soup, simmer for about fifteen minutes, then add the leek.

Roast the pumpkin seeds without fat in a frying pan. Puree the soup, season with pepper and salt.

Rinse and dry the parsley, chop finely and stir into the soup just before serving. Serve the pumpkin soup in plates and garnish with pumpkin seeds.

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