Ingredients

• 800 g pumpkin (hokkaido, butternut)
• 750 ml vegetable broth
• 100 ml cream
• 50 ml white wine (optional)
• 1 teaspoon butter (or oil)
• 3 shallots (chopped)
• 2 garlic cloves
• 1 tablespoon parsley (minced)
• 1 pinch cinnamon (optional)
• salt and pepper
• 4 teaspoons pumpkinseed oil
• 1 tablespoon pumpkin seeds (chopped)

Instructions

1. Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.

2. Add cubed pumpkin and stir.

3. Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).

4. Add cream and, if using, a generous pinch of cinnamon.

5. Puree soup (blender or immersion blender).

6. Salt and pepper to taste and add chopped parsley (I like french).

7. Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).

8. Serve as entrée or main dish with rustic bread.