Pumpkin soup served with butter croutons, cashwies and pumpkin seeds

Serves 4

450 grams pumpkin peeled
2 tablespoons olive oil
2 tablespoons butter
1 onion fine cut
1 leek fine cut
1 teaspoon ginger grated
120 grams cashews raw ASSOS
250 ml chicken stock
650 ml milk
80 ml cream
2 slice country style bread cut in small cubes
30 grams butter
120 grams pumpkin seeds ASSOS
Salt
Freshly grounded pepper

Place a large pot on high heat to warm up well and add the olive oil and the 2 tablespoons butter.
Sauté the fine cut onion with the leek, the pumpkin, the ginger and the cashews for 2-3 minutes.
Add the chicken stock, the milk, salt and fresh grounded pepper and let the soup simmer for 30-35 minutes.
When all the ingredients are done, remove some of the soup liquids in a small bowl and with a pimer puree the soup until it gets a veloute texture.
If the soup needs liquids, add from the ones in the bowl.
When the soup has the desirable texture, add the cream and stir very well.
Place a non-stick pan in high heat to warm aup well and add 2 tablespoons butter.
Sauté the bread cubes until they absorb all the butter and become crispy.
Serve the soup in small individual bowls with the butter croutons on top and sprinkle with the pumpkin seeds