Cream of Pumpkin Soup

For the cream of pumpkin soup, peel and dice the pumpkin. Peel and finely chop the onion. Sauté onion in hot oil, add shredded pumpkin and carrots, fry briefly and dust with flour.

Stir the pumpkin thoroughly, pour in beef broth, season with salt, pepper and cumin.

Cook the soup on low heat until the pumpkin is soft.

Blend the cream of pumpkin soup with a blender and pass through a sieve. Add whipped cream, crème fraîche and a dash of apple cider vinegar to round off the taste.

Cut pumpkin seed rolls into thin slices. Mix egg with a little milk. Pull the bread slices through the egg and fry them in hot butter on both sides.

Serve pumpkin cream soup with a dollop of sour cream and a dash of pumpkin seed oil.

Serve the fried bread slices with it.

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