Original source : Ard-Buffet – Recipe service “Second helping: pumpkin, cucumber and zucchini dishes” by Frank Bundschu.
Cut half of the excised pumpkin flesh (about 400 g) into small slices or cubes. Sauté in butter with chopped onions, leek and celery. Dust with a little flour, fill up with the clear soup and make. After 20 min add the whipped cream and make repeatedly a few min. Season to taste with salt and freshly ground pepper.
Blend with a hand blender, season again. For the croutons, dice the toast slices, fry with garlic in a frying pan, roast the pumpkin seeds.
Arrange the soup in plates and before serving drizzle with a few drops of pumpkin seed oil and garnish with chervil leaves. Use the croutons and the pumpkin seeds as a garnish.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!