Spicy Pumpkin Soup
- 18 ozs Pumpkin (flesh, diced)
- 1 onion (finely chopped)
- 3 Tbsps butter
- 20 ozs Vegetable broth (or chicken broth)
- freshly ground peppers
- 1 generous pinch ground Cumin
- 1 garlic clove
- freshly grated Nutmeg
- 2 Tbsps Dill
- 1 Tbsp Pumpkin seed (toasted in a dry pan)
- 2 ozs Whipped cream
- Pumpkin seed oil
Sauté onion in hot butter until translucent, then add the pumpkin cubes and cook briefly. Pour in 20 ounces of broth, season with salt, pepper and cumin and press the garlic. Simmer for about 20 minutes.
Puree the soup, season with nutmeg, and stir in the cream. If the soup is too thick, add a little more broth.
To serve, pour the soup into bowls, drizzle with pumpkin seed oil and sprinkle with toasted pumpkin seeds and fresh dill.