Creamy-fruity pumpkin soup

Ingredients for 4 servings:

• 1 kg pumpkin flesh (Hokkaido – approx. 10% of the total weight is offcuts)
• 125 g carrot(s)
• 125 g parsnip(s)
• 300 g potatoes, floury
• 200 g sweet potatoes
• 1 m.-large onion(s), red
• 1 liter vegetable broth
• 100 ml cream, alternatively milk
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pumpkin soup with parsnips, sweet potatoes, carrots and potatoes

Wash the pumpkin, remove the top and the base, and cut out any damaged areas. Halve the pumpkin and, using a tablespoon, remove the seeds and fibers. Cut into wedges and dice them. The skin is fine to use! Dice the potatoes, parsnips, sweet potatoes, and carrots as well. The cubes should be large enough to be easily pureed later, about 3 x 3 cm. Finely chop the onions and fry them in a saucepan; they can be just about blackened. Add the vegetable stock to the onions and bring to a boil. Add the diced vegetables and simmer everything together for 20 minutes. Then puree and add cream, if desired, or milk. If the soup is too creamy, thin it with vegetable stock. A splash of balsamic vinegar goes wonderfully with it.