Pumpkin and potato soup

Ingredients for 4 servings:

• ½ pumpkin(s) (Hokkaido, diameter approx. 18 cm)
• 4 m.-sized potatoes
• 2 vegetable stock cubes
• 1 onion(s)
• 1 tbsp wild garlic paste or fresh wild garlic
• some salt and pepper, as well as nutmeg, also nutmeg blossom possible
• e.g. cream or coconut milk
• e.g. balsamic vinegar

Instructions

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

Can be prepared very quickly in the Thermomix, but also in the saucepan and with the hand blender

Cut half the pumpkin, including the skin, into smaller pieces. Peel and finely chop the potatoes, as well as the onion. Place everything in the Thermomix (or saucepan) with 1 liter of water and the stock cubes and simmer for about 15 minutes. Set the Thermomix to speed 1 and 100 degrees Celsius. Add the spices and wild garlic, set the Thermomix to speed 4, and puree for about 10 seconds (a blender takes longer, about 1 minute). Season the soup to taste; if you like, you can stir in cream or, what’s delicious, coconut milk. A few drops of balsamic vinegar are delicious, but not essential. I add this to the bowl or soup bowl first, depending on what my guests like.