Pumpkin Squash Soup

1 small Hokkaido Pumpkin, around 1.5 lbs
2 Brown onions
2 tbs Sunflower Seed Oil
5 cups Vegetable stock
2 tbs Camelina Seed Oil
1 Pinch of Salt, Pepper and grated nutmeg
3 tbs Pumpkin Seed Oil

 

Cut the peeled Pumpkin into 1 cm cubes and chop the onions finely. Heat a pot and add the sunflower oil. Add the onions until they’re glassy and add the pumpkin. Let the pumpkin roast for a short time and add 1 cup of the stock. Let it reduce a bit and add the remaining stock. At low heat let it sit there, lid closed for around 20 minutes. Take it off the heat. Season with salt, pepper and nutmeg, add the Camelina Oil and blend it. Add the Pumpkin Seed Oil directly at the table to your Soup.