Cream of Pumpkin Soup

For cream of pumpkin soup, peel, seed, and dice an edible pumpkin of your choice.

Place in a pot, cover with water, add the soup cubes and salt and cook until soft. Puree with a hand blender, add the caraway seeds, whipping cream and butter and blend again.

Refine the pumpkin cream soup with pumpkin seed oil when serving.

Preparation Tip:

I use for the pumpkin cream soup usually a normal oil or field pumpkin, since this is tasteless. As a soup ingredient also fit very well toasted black bread cubes.

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