For the cream of pumpkin soup, dice the pumpkin flesh, sauté in hot butter with chopped onion and squeezed garlic. Add broth, caraway seeds, marjoram, salt and pepper. Cover and simmer for half an hour until soft. Pour in the cream and bring to the boil. Finally, puree everything with a blender, simmer gently for another two minutes and season again. Before serving, blend again to make the soup nice and airy. Sprinkle fine rings of spring onion greens on the surface, drizzle with pumpkin seed oil, making a decorative bow.
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