Styrian Pumpkin Soup - Testing

https://www.steirische-spezialitaeten.at/en/styrian-cream-pumpkin-soup/

1 - I made this a while ago, but I can't remember which pumpkin I used - did I actually use a Styrian pumpkin? Anyway, it was very much liked, so I will make it again. I did not have pumpkin seed oil, but I did toast pumpkin seeds to sprinkle on top when serving, and that worked just fine.

1/4 cup hulled pumpkin seeds

1/2 kg pumpkin (will actual Styrian work?)

1 onion (6oz/170g) chopped

1-2 garlic cloves, minced

1 Tbsp butter

600 ml vegetable or chicken broth

Salt and pepper

ground nutmeg

Ginger optionally

150 ml whipping cream optionally

Pumpkin Seed Oil

1. Heat a dry pan on the stove and toast 1/4 cup pumpkin seeds. Set aside to cool.
2. Scoop out the seeds and innards and cut the cleaned pumpkin into cubes. If using a soft-skinned, edible peeling-ed squash it's not really necessary to peel it.
3. Lightly sautée the onion and the garlic in the butter until golden. 
4. Add the pumpkin cubes, sautée for another minute or so then add the broth. 
5. Season with salt, pepper, nutmeg and perhaps some ginger and let it gently simmer over medium heat until the pumpkin is tender.
6. Cook 15-20 minutes or until the cubes are perfectly soft. Once the ingredients are thoroughly cooked, purée the soup. 
7. If the soup is too thick after the purée add 1/4 cup of broth at a time until the desired consistency is achieved.
8. Sprinkle with toasted pumpkin seeds to serve.