This is the first time the picture has been made by my youngest son. In fairness, the overall result is so-so as he managed so kick the plate a few times with the camera and smudge the cream (boys!) but he was rightly most proud that you could see the detail in the pumpkin seeds.
-500 kg pumpkin ( you can also do this with butternut squash)
- half a red pepper (diced)
- 2 tablespoons of oil
- 3 onions (sliced thinly)
- a pinch of nutmeg
- 600 ml water
- a tablespoon of balsamic vinegar
- 2 handfuls of pumpkin seeds
- 2 tablespoons of single cream
Heat the oil in a pan, add the onion and fry over low heat for 5 minutes, then add the pumpkin (diced) and the red pepper and fry it all for 10 minutes under medium heat. Add the water, nutmeg, and salt and let it it simmer for 20 minutes. Add a tablespoon of balsamic vinegar and lt it simmer for a further 4 minutes. Blend with a hand blender. As you are going to serve it add the two tablespoons of cream. Toast the pumpkin seeds by frying them for 2-3 minutes in a pan over medium heat (watch carefully as they burn easily) and scatter them over the soup just as you are going to serve it.
I like this soup very thick, but if you are serving it to children then use 800 ml of water as they seem to prefer it when it is a bit more liquid.