Pumpkin soup with sour cream and pumpkin seeds

Put butter in a pot, heat until the butter is melted. Add finely chopped onion and leek, sauté until golden brown. Add peeled and diced pumpkin.

• Pumpkin (Hokkaido)
• 1 onion
• 2 carrots
• Ginger
• Garlic
• 40 g butter
• some leek (finely chopped)
• Salt
• Pepper
• Juice of half an orange
• Cayenne pepper
• White balsamic

Garnish: Sour cream, roasted pumpkin seeds, chervil, pumpkin seed oil

Put butter in a pot, heat until the butter is melted. Add finely chopped onion and leek, sauté until golden brown. Add peeled and diced pumpkin. Then add the diced carrots as well. Sauté everything lightly. Then deglaze with the orange juice, add some finely grated ginger and garlic. Deglaze with a dash of balsamic vinegar. Season with salt, cayenne pepper and add vegetable broth. Let it simmer gently until everything is soft. Blend finely with a hand blender and finally refine with cream. Garnish: Lightly toast pumpkin seeds in a pan. Arrange the soup. Garnish with pumpkin seed oil, pumpkin seeds, sour cream and chervil.