Kristin's Pumpkin Soup

One hokkaido pumpkin (you don't have to remove the skin of this pumpkin, if organic)

save the pumpkin seeds

Milk

yogurt 

lemon or white wine

pumpkin seed oil

salt

pepper

bouillon cube

(vegans- just skip the yogurt and replace milk with rice milk)

Cut the pumpkin in to medium sized pieces, and save the pumpkin seeds. Boil the pumpkin in some water until soft. Once they are through pour out some of the water and puree, slowly adding milk and water until the desired consistency is reached (trust your gut) Put it back on the flame and simmer. Meanwhile take your seeds and throw them in a pan with some melted butter or olive oil and fry them up until they are super crunchy. Let them get darker then they are in the picture, because ours were not through all the way! Add the lemon or wine, salt and pepper, as well as a little bouillon, all of this to taste. Lemon or wine, according to Kristin is essential (or else the soup is to, quote "bampfig und nussig"), so don't be shy with it. A little splash of pumpkin seed oil after serving, as well as a spoon full of yogurt, and that's it.Truly simple and really delicious.
( pumpkin seed oil is one of my favorites! it is even super hard to find in NYC, but one place I know of that sell's it is 'the cheese shop' on bedford ave. williamsburg. Sadly it is overpriced because it is so hard to find, but I think it's worth it! )

Thank you Kristin!
-Steffi
( Kristin and I have been planning on making some homemade bouillon, so I will be posting that recipe soon!)