Creamy Pumpkin soup

Serves 4

600 g pumpkin (Hokkaido)
50 g leek
½ Garlic clove
1 carrot
1 small potato
2 tablespoons butter
1.2 l meat or vegetable stock
1 tablespoon of olive oil
Pumpkin seeds
Salt
Pepper
Thyme
Pumpkin seed oil to taste

Peel the pumpkin, remove the seeds and cut into cubes. Chop the carrot, the peeled potato and the leek and fry them all together with half a clove of garlic in olive oil. Add the meat or vegetable stock and simmer gently until everything is cooked.
Then mix with a hand blender and 2 tablespoons of butter. Season with salt, pepper and thyme.
Roast the pumpkin seeds in the pan. Serve the soup, sprinkle the pumpkin seeds on top and refine with some pumpkin seed oil.

TIP: Try to add wholemeal bread cubes, roasted in butter! It tastes delicious. Pumpkin cream soup can be cooked to stock; simply pour into glasses and freeze.