Creamy pumpkin soup

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 3 potatoes
• 3 carrots
• 1 onion(s)
• 1 garlic clove(s)
• 1 bay leaf
• salt and pepper
• 3 tbsp vegetable broth
• cumin
• curry

Instructions

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

Wash the Hokkaido, remove the seeds and fibers, and cut into chunks. Peel and dice the potatoes. Finely chop the onion and garlic, then heat a little olive oil in a large pot. Briefly fry the onion, cumin seeds, curry powder, and garlic in the olive oil, then add the Hokkaido and potato cubes and fill with water until the vegetables are just covered. Add a bay leaf and vegetable stock. Simmer for about 20-30 minutes, remove the bay leaf, and purée the soup. If desired, you can also add coconut milk, although I personally prefer the version without coconut milk.