Pumpkin Creamy Soup

Pumpkin Season! Everywhere Pumpkins!
My flatmate got a big pumpkin and  baked half of it with some dried tomatoes and feta cheese. But what to do with the rest of that pumpkin? Creamy Soup!

Ingredients: 
Half of a Hokkaido Pumpkin
Same weight of potatoes
1 shallot
50 gr Feta Cheese
Milk
pumpkin seed oil
pumpkin seeds
Salt and Pepper

Cut the shallot and fried it in the oil. Peel and dice the pumpkin and potatoes and fry them as well.
Cover the pumpkins with water and bring the water to boil. Lower the temperature and let it simmer until the vegetables are soft. Drain and keep the water.
In a pan toast some pumpkin seeds and put them aside.

Mash using a stab-mixer or a fork and add water and a bit of milk until desired consistency.
Salt and pepper and incorporate the feta cheese in small pieces. 
Serve with a bit of oil and the roasted seeds and enjoy!

If you feel crazy, add some cinnamon to the mix!