Pumpkin soup with seeds

ingredients

1 kg hokkaido pumpkin 3 tbsp rapeseed oil to taste salt, ground black pepper 1 liter vegetable broth 60 g pumpkin seeds 2 tbsp pumpkin seed oil

procedure

1. Peel the pumpkin and cut the flesh into equal pieces. Place on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven. Bake at 200°C for about 30 minutes. The pumpkin must be completely soft after baking. 2. Transfer the roasted pumpkin to the pot with the broth. Pour in the stock and heat slightly. Blend it with a stick blender until smooth and allow it to pass through the boil. 3. Meanwhile, toast the pumpkin seeds in a dry frying pan and sprinkle them over the soup in the bowls. Add pumpkin oil on top if you like.