Cream of Pumpkin Soup

For the cream of pumpkin soup, remove white strands and seeds from the pumpkin flesh and cut into small cubes. Onion also cut into small pieces, fry in hot clarified butter and add pumpkin cubes.

Let everything roast for a few minutes. Sprinkle with a little flour, stir well and pour in white wine. Add beef broth and whipping cream, season with salt and pepper, mix well again and let everything steam covered for a good 1/2 hour.

When the pumpkin is soft, strain through a sieve or puree with a blender. Slowly heat up the soup again, season with a pinch of nutmeg and boil down to a creamy consistency.

In the meantime, slowly roast the pumpkin seeds in a little fat or in a Teflon pan until fat-free (Attention: the seeds darken quickly!).

Ready soup in portions anrichten, with the roasted pumpkin seeds sprinkle, pour some pumpkin seed oil over it and stir with a knife sweeping, so that a decorative pattern is created.

Serve cream of pumpkin soup immediately.

Preparation Tip:

If you are not using yellow pumpkin flesh, but rather pale, conjure up some yellow in your cream of pumpkin soup with 1 to 2 egg yolks, which you stir in just before serving, but do not allow to cook any longer.

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