• ½ Hokkaido pumpkin (approx. 400 g)

• 1 onion

• 1 tbsp sour cream butter

• 100 ml white wine

• salt

• pepper

• freshly grated nutmeg

• 2 tsp sour cream

• 2 tsp pumpkin seeds

• 2 tsp pumpkin seed oil

1 Wash the pumpkin, remove the seeds and fibres and roughly dice. Peel and chop the onion.

2 Melt the butter in a saucepan over medium heat and sauté the onions and pumpkin for 2-3 minutes, stirring occasionally.

3 Deglaze with the wine and let it boil down.

4 Then pour in about 400 ml water and cook the pumpkin, covered, for about 20 minutes until soft.

5 When the pumpkin is soft, purée the soup in a blender or with a hand blender directly in the pot.

6 Bring to the boil again and season with salt, pepper and nutmeg.

7 To serve, top the soup with sour cream, pumpkin seeds and pumpkin seed oil.

Tip:

Cook the whole pumpkin for the soup and double all the other ingredients accordingly. The effort remains almost the same, and the deliciously light soup is on the table a second time in a flash on one of the next days.