Pumpkin soup with croutons and cream

01Method

1. 1

   Peel and finely chop the onion. Melt the butter in a pot and sauté the onion until translucent.

2. 2

   Add the pumpkin pieces and brown them on all sides. Pour in the stock, cover, and simmer until the pumpkin is tender.

3. 3

   Remove from heat, stir in the garlic, and blend thoroughly with an immersion blender until completely smooth.

4. 4

   Stir in the heavy cream and warm through. Season with salt, pepper, and nutmeg to taste.

5. 5

   Serve the soup topped with a dollop of sour cream. Drizzle with pumpkin seed oil, sprinkle with pumpkin seeds and croutons. Those who enjoy spicier flavors can garnish with dried chili powder.