Bring the vegetable stock to the boil and stir in the still frozen pumpkin puree pellets.
Season with lemon juice, salt and a pinch of sugar.
Pour in the cream and add cold knobs of butter to the soup when it is off the heat.
Divide the beetroot cubes into pre-heated cups or soup bowls, then fill with the soup and garnish with a swirl of cream and a sprinkling of poppy seeds.
Tip: The beetroot leaves lend themselves particularly well to the garnish.
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