Chop the pumpkin (without seeds), carrots, onion and dill.
Sauté the onion in a little oil in a saucepan, then squeeze or chop the garlic and add. Fry briefly, add carrots and pumpkin and fry for 2-3 minutes on low heat. Do not forget to stir, so that nothing burns!
Add white wine (or vegetable soup) and simmer until the vegetables are firm to the bite – if necessary, add some vegetable soup.
Stir in cream and some pumpkin seed oil and season to taste.
Finally, stir in the dill.