Pumpkin and tomato soup

Ingredients for 4 servings:

• 1.4 kg pumpkin flesh (preferably Hokkaido)
• 1 m.-sized onion(s)
• 1 tbsp oil
• 400 g potatoes
• 800 g chopped tomatoes (e.g. pizza tomatoes)
• 500 ml vegetable stock
• Pepper, freshly ground
• Salt
• 1 tsp sugar
• 1 tsp oregano, shredded
• Crème fraîche to serve
• Fresh basil, for serving

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the pumpkin (Hokkaido pumpkin does not need to be peeled!), remove the seeds and fibers, and dice. Peel the potatoes and cut into slightly smaller cubes. Peel and finely chop the onion. Heat the oil in a large pot and fry the onion until translucent. Add the pumpkin and potato cubes and fry briefly. Now add the tomato pieces and vegetable stock. Season to taste. Let the soup simmer for about 30 minutes with the lid on and over medium heat. Stir occasionally. Season the soup again and serve on plates. Tear fresh basil into small pieces and sprinkle over the soup. Add a dollop of crème fraîche to each plate and serve the soup hot.