Hokkaido pumpkin soup

Ingredients for 3 servings:

• 200 g cooked ham
• 1 clove(s) garlic
• 1 large onion(s)
• 7 m.-sized potatoes
• 1 m.-sized pumpkin(s) (Hokkaido)
• 250 g crème fraîche or cream
• n. B. Broth, granulated
• salt and pepper
• marjoram
• oregano
• n. B. water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cream soup

Cut the ham into pieces and sear them vigorously in a pan. Finely chop the onions and garlic and sauté them in a large pot. Dice the potatoes and pumpkin and add them to the pot. Sauté briefly, then add a small splash of water and simmer until the vegetables are nice and soft. Puree and thin with water to the desired consistency. Season with broth, salt, pepper, marjoram, and oregano. Fold in the crème fraîche or cream. Finally, add the seared ham.