1. Peel the garlic cloves, wash the leek and chop into small pieces. Melt the butter in a casserole dish and sweat the leek and garlic until light brown.
Peel the pumpkin and tomatoes, remove the seeds, chop into small pieces and add to the dish.
2. Pour in the beef soup and cook until the vegetables are soft. Add the marjoram and bay leaf for added flavour. Remove the bay leaf again before pureeing.
Finely puree the soup using a hand-held blender and add salt, lemon juice and pepper to taste.
3. Mix together the egg and flour to form a smooth consistency. Combine the cream cheese with the Steirerkraft chopped pumpkin seeds and add salt and parsley to season.
4. Add thick layers of cream to the bread slices and stack all 4 slices together. Then cut into strips and coat in the egg mixture. Fry in the frying oil until crispy and then dry off on kitchen paper.
Musque de Provence pumpkins are defined by their beautiful colour but Hokkaido pumpkins are also a good choice.
Pour the hot soup into angular bowls, serve with the bread and drizzle with Steirerkraft Styrian pumpkin seed oil PGI.Print recipe
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