Cream of Pumpkin Soup

For the cream of pumpkin soup, coarsely chop the onion and fry in the oil until golden. Add the garlic (roughly chopped and pressed).

Cut the carrots, celery and pumpkin into pieces – fry them (add the pumpkin a little later). Add parsley and lovage (coarsely chopped) and fry as well.

Add water, salt and cook until soft. Let cool and puree, with whipped cream again briefly boil up. Spread pumpkin seed oil with a spoon on the soup and garnish with parsley.

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