Servings: 5

Time for preparing: 55 minutes

INGREDIENTS:

butternut pumpkin (peeled) 300 g

cream 10% 600 ml

carrot 1 pc.

bulb onions 1 pc.

butter 30 g

star anise 1 pc.

salt taste

ground black pepper taste

pumpkin seed oil (for decoration) 4 tablespoons

pumpkin seeds 1 tbsp.

PREPARATION:

Cut the pumpkin pulp into large cubes. Peel the onions and carrots, cut the carrots into cubes, and cut the onions into half rings. Heat oil in a skillet with high sides, add vegetables and fry a little.

Pour in 100 ml of drinking water, add the star anise and simmer, covered over medium heat, until the vegetables are tender. Add more liquid if necessary. At the end of cooking, remove the star anise.

Put the vegetables in a deep saucepan, beat with a mixer, gradually pouring in the warmed cream. Season to taste with salt and pepper.

Place the pot of soup on the fire and heat without boiling. Pour the soup into bowls, serve with cream or pumpkin seed butter, making beautiful stains on the surface of the soup. Pumpkin seeds fried in a dry pan are also great for decoration.