1. Chop 1 red onion, 1 garlic clove, and ½ deseeded red chili pepper.
2. Sauté them for 2 minutes over medium heat in a pot containing 30g of melted butter.
3. Add 800g of cubed pumpkin flesh, mix a little, then add 1.2 liters of water and 2 crumbled vegetable bouillon cubes.
4. Bring to a boil and let simmer for 20 minutes over low heat.
5. Add 20g of butter to the pot, let it rest for 5 minutes, then blend.
6. Adjust the seasoning.
7. Dry roast 50g of seed mix in a pan.
8. Blend finely 10g of fresh herbs of your choice with 1 dl of salad oil.
Serve as a garnish for the soup.