Cream of Pumpkin Soup

For the cream of pumpkin soup, peel the pumpkin and cut into small pieces. Boil the pumpkin in water until soft, mash and pour vegetable soup and whipped cream. Season with salt, onion powder and a little nutmeg.

For the croutons, remove the crusts from the toast and cut into small cubes. Heat the butter and toast cubes until crispy, brown. Serve the pumpkin cream soup with croutons and drizzle with pumpkin seed oil if desired.

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