In a pot, sauté the chopped onion in hot olive oil. Add the diced pumpkin and diced potatoes, pour in vegetable stock and cook until soft.
Add the white wine. Then blend the soup. Mix the cream with flour and add to the soup.
Season to taste with salt, nutmeg, caraway seeds, lemon juice, pepper, grated Parmesan cheese and soup seasoning if needed. Pour the finished soup into preheated cups or plates and drizzle with pumpkin seed oil.
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