Pumpkin soup

Classic pumpkin soup with a light paprika flavor and crunchy pumpkin seeds.

Ingredients

1 kg pumpkin

1 onion

3 tbsp olive oil

1 l vegetable broth

100 g pumpkin seeds

red pepper

salt

Peel and chop the onion into large pieces. Place it in a heavy-bottomed pot.
Remove the seeds from the pumpkin and cut it into cubes about 2 cm in size.
Add 3 tbsp. olive oil to the pot with the onion and heat over medium heat.
When the olive oil is hot, add the pumpkin cubes and stir.
Sauté the onion and pumpkin for about 5-6 minutes, until the onion is translucent and slightly softened.
Add 1 L. vegetable broth to the pot.
Bring the soup to a boil, then reduce the heat and let it simmer over low heat for about 20 minutes, until the pumpkin is completely tender.
Remove the pot from the heat and let the soup cool slightly for 5 minutes.
Blend the soup with an immersion blender until smooth and creamy.
Return the pot to the stove over low heat.
Season the soup with 1 tsp. paprika and salt to taste.
Stir well and heat slightly, without boiling.
In a small dry skillet, toast 100 g. pumpkin seeds over medium heat for about 2-3 minutes, stirring frequently, until golden and starting to pop.
Serve the soup hot, garnished with the crunchy pumpkin seeds.