Autumn vegetable soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 2 bell peppers, red
• 2 fennel bulbs
• 3 onions
• 2 tbsp clarified butter
• 2 tbsp, heaped flour
• 1 liter of water
• 1 tsp cinnamon powder
• salt and pepper
• e.g. pumpkin seeds
• n. B. pumpkin seed oil
• n. B. Croutons

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

made from pumpkin, fennel and peppers

Wash the pumpkin, halve it, remove the seeds, and cut it into fairly small pieces. A Hokkaido pumpkin does not need to be peeled. Also wash, trim, and roughly chop the fennel bulbs and bell peppers. Peel the onions and cut them into eighths. Place them, cut-side down, in a large pot and roast them over high heat without (!) adding any fat. Before the onions burn on the cut surfaces, add the clarified butter to the pot and stir. This will cause the onions to begin to break down into their individual pieces. Add the pumpkin, bell peppers, and fennel to the pot and sauté for a few minutes, stirring occasionally. Then add the flour to the pot for binding and sauté again. Finally, add 1 liter of water, cover, and simmer everything over low heat for 20-30 minutes. Stir occasionally and check the consistency of the vegetables. Once the vegetables are cooked, remove the pot from the heat and blend everything with a hand blender until smooth. Season with salt, pepper, and cinnamon, return to the heat and bring to a boil, if desired, and serve hot. If desired, garnish the soup with pumpkin seeds, a little pumpkin seed oil, or croutons.