700 g potatoes
300 g pulp of pumpkin
200 g tomatoes, skinned
1 carrot
1 onion
1 clove of garlic
2 liter(s) vegetable stock
white pepper
salt
2 bay leaves
50 g Crème fraîche
1 handful pumpkin seeds
2 tbsp pumpki noil

Peel potatoes, pumpkin, tomatoes, carrot, onion and clove of garlic and dice them.

Roast onion and garlic gently in olive oil. Put vegetable stock and diced vegetables into the pan. Season it with pepper, salt and bay leaves and let it simmer for about 20 minutes.

Take the bay leaves out and puree the mixture. Then stop letting the soup simmer and mix in the crème fraîche.

Roast the pumpkin seeds in a pan. Arrange the soup on soup plates, arrange the seeds on it and dribble a few drops of pumpkin oil over each portion.