Pumpkin soup

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s) (preferably Hokkaido)
• 2 potatoes
• 2 carrots
• 200 g sweet cream
• 1 large onion(s)
• margarine
• Water
• 1 bunch of parsley
• Broth, clear
• salt and pepper
• nutmeg

Instructions

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

Peel, deseed, and dice the pumpkin. Peel and dice the potatoes and carrots. Peel and dice the onion. Sauté the onion in a large pot with margarine until translucent. Then add 500 ml of water and simmer with the diced pumpkin over medium heat. Since potatoes soften more quickly, add the diced potatoes later and simmer until everything is soft enough to puree. Then roughly puree the vegetables. Add a little more water if it is still too firm. Add the clear stock and stir. Season generously with nutmeg, salt, and pepper to taste. Add the cream and finely chopped parsley and stir. Tip: Can also be used later (freeze in portions). Peel the pumpkin beforehand, chop it up, and freeze it if the soup needs to be prepared quickly and spontaneously. Instead of parsley, you can use finely chopped parsley from the freezer.