• Chop up a pumpkin into pieces of some centimetres in size, clean it out, peel it
• Keep the pumpkin seeds
• Put the pieces into a pressure cooker, add one onion and two coarsely cut garlic cloves
• Cook for 5 to 7 minutes
• Mix with the cooking water
• Season with salt, pepper and chilli
• Stir-fry the pumpkin seeds quickly in a frying pan
• Cut bread into small pieces, heat them up in olive oil and pressed garlic
• Cut some chives up finely
• Spread the pumpkin seeds, the croutons and the chives over the soup just before serving

Véronique suggests accompanying this light starter before a venison main course by a Pinot Noir de Sierre. The grapes for this wine come from selected vineyards in the Sierre region, whose chalky soil influences this delicate, divine and noble grape variety particularly well.