Pumpkin Hokkaidó Soup

1 onion
one small Hokkaido pumpkin
0,5 l vegetable stock
200ml double cream
bread for croutouns

Chop the onion to small pieces. Heat up the olive oil, add the onion and cook for 2 minutes. Add the pumpkin cut to small cubes and roast for a couple of minutes. Add the stock, bring to the boil and cook until the pumpkin is softened.
Blitz the soup, add the cream (it is possible to blitz quickly again to make the soup little bit frothy).
Serve with croutouns.

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