Pumpkin cream soup with Styrian pumpkin seed oil

Finely chop the onion and sauté in butter. Add the finely chopped bell pepper and diced pumpkin, and sauté briefly. Then add water, spices, and finely chopped garlic, and simmer gently over low heat until the pulp is soft. At the end of the cooking time, add the finely chopped kitchen herbs, purée everything finely with an immersion blender, then refine with whipping cream and froth up again briefly.

Serve the soup in bowls and finally drizzle 1-2 tablespoons of Styrian pumpkin seed oil over it.