A delicious pumpkin soup (Kurbiscremesuppe) served with non-whipped whipping cream and pumpkin seed oil to give it a special taste and a nice look. -------------------- Recipe: Onions Pumpkin Carrots, Celery, Leek, Parsley Oil Bouillon cubes Curry Cream Pumpkin seed oil Peal and cut the vegetables in pieces. Remove seeds from the pumpkin and cut the meat in pieces as well. In a large pot heat up a little bit of oil and sweat the onions but do not brown. Quickly add water, then add the pumpkin and all the other vegetables and add more water until everything is well covered. Add the necessary amount of bouillon cubes. Let everything cook until the vegetables are quite soft. Take the soup away from heat and puree it until it is very homogeneous. Add some curry to taste. Serve with some cream and pumpkin seed oil (if available). Enjoy :-)

The stuff I made yesterday came out so well that I went and bought more pumpkins. Only thing is, with loads more pumpkin, it takes longer to cook! Just letting it cool before blending.