Pumpkin Creamy Soup Made with Vegetable Broth

Ingredients for 4 portions: 400g pumpkin deseeded, 2–3 tablespoons oil, 3/4 l vegetable broth, 1/4 l cream, dill, salt, a pinch of pepper, ground caraway.

Directions: Cut the pumpkin into small cubes, add 2–3 tablespoons of oil, and stew for a while. Pour vegetable broth and cream. Finally, season with caraway, dill, salt and some pepper to taste, and boil for about 20 minutes. Whisk it in mixer until pureed, and drain if necessary. Whisk again before serving. Season the soup with pumpkin seed oil.