For the pumpkin soup, divide the pumpkin into wedges, remove the seeds, peel, coarsely dice the flesh. Wash, peel and chop carrots and potatoes. Peel and dice the onion.
Heat oil in a soup pot, sauté onion and vegetables.
Add greens, sauté, deglaze with clear soup. Simmer gently over medium heat for 20 minutes until pumpkin flesh is completely soft.
Finely puree vegetables. Add whipping cream and bring to a boil. Season with sugar, salt, pepper, juice of one lemon and a pinch of nutmeg.
Roast pumpkin seeds in a frying pan. Arrange the pumpkin soup, drizzle each with 1 tsp of seed oil, sprinkle with pumpkin seeds and serve.
Preparation Tip:
Refine the pumpkin soup with coconut milk instead of whipped cream.
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