Butternut Soup

Directions

1. 1
   Heat 1 tablespoon of olive oil in a skillet, and saute butternut, onion, and pepper.
2. 2
   Brown for about 4 to 5 minutes, stirring constantly.
3. 3
   Add tomato pulp, 1/2 teaspoon cumin seeds, and a bit of rosemary.
4. 4
   Cover the vegetables with boiling water.
5. 5
   Add the bouillon cube.
6. 6
   Season with salt and pepper, and cook for 20 to 25 minutes over medium heat, until the squash is tender.
7. 7
   Put the vegetables in the blender, and gradually fill with the broth to obtain desired consistency.
8. 8
   Check the seasoning. Pour into bowls.
9. 9
   In a frying pan heat a knob of butter, add the pumpkin seeds and some coarse salt.
10. 10
    Fry until golden. Add to soup.
11. 11
    Sprinkle soup with a few pumpkin seeds.