Pumpkin Soup

Briefly rinse the bones and boil them with 1 500 ml of lightly salted tap water. Clean, rinse and coarsely chop the cooking vegetables. Put them into the pot with the bay leaves and pepper. Simmer everything for 1 1/2 h with the saucepan open on low heat. Skim occasionally.

Bring to about 1 l of meat stock, then pour through a hair sieve.

In the meantime, peel and finely dice the onions and cut the pumpkin flesh into centimeter-sized cubes. Steam the onion cubes in the butter until translucent, then add the pumpkin cubes and steam in the same way. Fill up with the hot meat stock, making sure that the cloudy sediment remains.

Simmer for 15 min. on low heat until the pumpkin starts to break down. Now, using the whisk attachment of the hand mixer, partially puree the pumpkin. The broth should become creamy, but a few pieces of pumpkin should still remain whole. Season the broth heartily with salt, sugar and pepper.

Fry the pine nuts in a frying pan without fat until golden brown. Finely chop the dill and fold into the broth. Either add the crème fraîche or, alternatively, place it on the table separately from the meat broth, just like the pine nuts.

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