Pumpkin Creamy Soup with Pumpkin seeds and Pumpkin Seed Oil

Ingredients: 250g pumpkin, 70–75g bulb onion, 25g shallot onion, pumpkin seed oil, parmesan cheese grated on the coarse grater, 500ml water, pumpkin seeds, salt and pepper to taste.

Directions: Preheat the frying pan, finely chop bulb onion, and fry it in butter. Dice the pumpkin pulp and add to the frying pan. Pour with water. Season with salt and pepper, Boil for about 20 minutes. Now let’s cook a thick part of soup. Finely chop the pumpkin and crush the shallot onion. Fry in a separate stewpan in butter as the pumpkin tastes better with it. Season with salt and pepper. Grate the boiled pumpkin pulp on the grater or whisk it in blender (do not whisk thoroughly as we need balls in puree). Now pour soup. Put the fried pumpkin and shallot onion on the bottom. Put a couple of cheese slices. Pour with soup. Sprinkle with seeds, and pour with pumpkin seed oil. Garnish with a piece of fresh pumpkin.