Cream of Pumpkin Soup

First, divide the pumpkin, remove the seeds and cut the pumpkin flesh into small cubes.

Melt the butter in a pan and fry the pumpkin cubes in it. Sprinkle with brown sugar and let it caramelize.

Now deglaze with soup and simmer until the pumpkin pieces are soft.

Then add the whipping cream and season with salt and pepper.

Finally, puree with a hand blender.

Sprinkle the pumpkin cream soup with pumpkin seeds and serve.

Preparation Tip:

Especially fine tastes the pumpkin cream soup, if you give a few drops of pumpkin seed oil over the soup at the end.

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