The pumpkin is hollowed out and cut (with skin) into small cubes.

Carrots and potatoes are peeled and also cut into small cubes.

The vegetables are put into the pot and water is poured over them until the vegetables are covered. They are then boiled until tender for about 30 minutes.

Cream, chili (finely chopped), cayenne pepper, cumin, sugar, and lemon juice are added, and the soup is blended with an immersion blender.

Season the soup with salt and pepper - possibly extra lemon juice!

 

Heat a pan well and add the oil.

Pour in the seeds and let them "roast" over high heat while stirring.

They will slowly start to pop, and when that happens, the heat should be turned down.

Add salt and let them roast through.

Take them out of the pan and place them on a paper towel/tea towel.

 

Serve the soup with a tablespoon of crème fraîche on top and sprinkle with the roasted pumpkin seeds.