Instructions

Remove the seeds from the pumpkin, chop it into cubes with the skin on, and sauté in olive oil. Then add chopped shallots / leeks /, garlic, and sauté together for a few more minutes.

Then pour in the vegetable broth, add peeled and cubed potatoes, add salt, pepper, and simmer over low heat. Cook until the potatoes and pumpkin are soft.

Now blend everything with an immersion blender until smooth. Return to heat, pour in the cream, season with a little grated nutmeg, and stir.

Let it simmer for 2 minutes and remove from heat. Finally, add a pat of butter, let it melt gently, and then stir..... Before serving, mix in pumpkin seed oil.

The soup can also be served with croutons or crackers...