Ingredients
- Serves 4
Preparation
- Cut the pumpkin flesh flaky and the onion fine diced. Fry them in butter. Add honey, let it fry with the rest for a short time and then fill with vinegar and beef broth. The whole thing simmer covered about 20 minutes. Season it with salt, pepper and nutmeg and mix it with a hand blender creamy. Blanch the tomatoes in boiling water, peel, halve, remove the seeds and cut them into small cubes. Put the diced tomatoes and the smooth stirred sour cream and the chopped dill into the soup. The soup should not boil anymore!
- Serve the soup in a preheated dish, sprinkle with roasted pumpkin seeds and at last drizzle with pumpkin seed oil.
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