Light Cream of Pumpkin Soup

First, heat oil in a pot.

Chop onion, pumpkin and carrots and fry a little.

Add crushed garlic clove, pepperoni and cumin to taste, fry and pour 1 L of water.

Mix in bouillon cubes and spices and cook the vegetables until soft.

Finally, puree everything with a blender or stand mixer and season to taste.

If necessary, drizzle the soup with a little pumpkin seed oil.

Preparation Tip:

If you like, you can also roast a few pumpkin seeds in a pan without fat and sprinkle over the soup.

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