Creamy pumpkin soup

Ingredients for 8 servings:

• 2 kg pumpkin flesh
• 500 g carrot(s)
• 1 kg potatoes
• 2 onions
• 2 tbsp butter
• 2 liters of instant vegetable broth
• ½ cup milk
• salt and pepper
• possibly pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a delicious pumpkin soup with few calories

Cut the pumpkin into wedges, peel, and remove the seeds. Dice it into small pieces. Peel, wash, and chop the carrots, onions, and potatoes. Peel and dice the onions. Heat the fat and sauté the diced onions. Add the broth and bring to a boil. Now add the pumpkin, carrots, and potatoes. Season with salt and pepper. Simmer for about 20-30 minutes, reducing the heat to low. Purée the soup with an immersion blender, add milk, and season to taste. Serve hot. If you like, you can sprinkle pumpkin seeds on top before serving. Tip: Using cream instead of milk makes the soup even creamier. I skip it because of the calories. Of course, you can also leave the pumpkin whole and make a Halloween pumpkin out of it later. In this case, you have to scoop out the flesh with a spoon.