Pumpkin crème soup


Cut pumpkin in medium sized chunks and boil until soft in light vegetable stock with a few green cardamom pods added. Blend in blender or use any other means of getting a homogenous product and reheat. Stir in one egg yolk mixed with a few spoonfuls of fresh cream. Don't allow the soup to boil after adding the egg yolk/cream mixture, but take from heat immediately. Top each soup bowl with croutons (small bread cubes fried in butter until crisp).




The smooth-fleshed pumpkin variety known as "butternut" is ideal for this soup, but other types serve as well.    



If you got some nasturtium (Tropaeolum majus) flowers in your garden, use a few to decorate the soup, they are edible. They also look very pretty in a green salad.