Ingredients:
1/2 middlesize pumpkin
2 cloves garlic
1 potato
1 onion
2 carrots
400 ml vegetable stock
50 gr. butter
100 ml cream
1/2 tsp. cummin
1 tsp. salt
1/2 bunch of dill
Pumpkin oil

Preparation and serving:
Dice the pumpkin, carrots and potato and chop fine the onion. Stew it in butter together mith the miced garlic and a bit of stock for about 5 - 7 min. Add the rest of the stock and boil about 20 min. Add the pepper and pure the whole mixture together with the cream. If the soup is too thick, add some water or milk and stir.
Serve sprinkled with fine chopped parsley and offer crutons.

Variants:
Sometimes it's served with a tbsp. of thick cream in each plate.

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