Creamy Pumpkin Soup

Halve the pumpkin, remove the seeds and cut the flesh into cubes.

Finely chop the onion.

Heat the butter in a pot and lightly sauté the pumpkin cubes with the onion.

Pour in 1 liter of water and stir in the bouillon cube.

Season with salt, pepper and a pinch of sugar.

Let the soup simmer over medium heat for 35 minutes, until the pumpkin is tender.

Purée the soup finely with an immersion blender.

Whip the cream until stiff and gently fold it into the puréed soup.