Pumpkin soup

Ingredients for 2 servings:

• 500 g pumpkin(s)
• 4 carrots
• 1 piece(s) ginger (walnut-sized)
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 1 liter vegetable broth
• salt and pepper
• 200 ml whipped cream
• 1 handful of pumpkin seeds

Instructions

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

Peel and deseed the pumpkin, and cut into 2-3 cm pieces. Trim and dice the carrots. Peel and finely chop the ginger, onion, and garlic. Sauté the onion and garlic in olive oil in a saucepan until translucent, then add the carrots and, after a few minutes, the ginger, pumpkin, and a pinch of salt. Pour in the vegetable stock, bring to a boil, and simmer gently over low heat for about 30 minutes. When the pumpkin is soft, puree the soup with a hand blender and season with salt, pepper, and cream. Serve in soup bowls with some pumpkin seeds toasted in a dry pan. Tip: You can use apples instead of carrots, and chopped herbs are also suitable instead of pumpkin seeds.