Potato and pumpkin soup

Ingredients for 4 servings:

• 1 onion(s)
• 700 g potatoes
• 250 g carrot(s)
• ½ pumpkin(s) (Hokkaido)
• 1 tsp margarine
• 1 liter vegetable broth
• salt and pepper
• 2 bay leaves
• 1 bunch of chives
• some dill
• 100 ml buttermilk
• 1 tsp cornstarch

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Dice the onion, potatoes, carrots, and pumpkin. Sauté the onions and carrots in hot fat. Add the potatoes and pumpkin. Pour in the broth. Season with salt, pepper, and a bay leaf. Cook for about 20 minutes. Finely chop the chives. Remove half of the vegetables. Puree the other half. Mix the buttermilk and cornstarch and add to the soup. Return the removed vegetables to the soup and bring to a boil briefly. Season with salt and pepper and sprinkle with chives and some dill.