Fruity pumpkin cream soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 onion(s)
• 2 carrots
• 3 m.-sized potatoes
• 2 tomatoes
• 100 ml orange juice or multivitamin juice
• oil
• salt and pepper
• Nutmeg, freshly grated
• 1 cup of cream
• possibly pumpkin seed oil, Styrian
• possibly pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with carrots, potatoes, tomatoes and orange juice

Peel and dice the pumpkin (remove the seeds; the skin can be cooked with the pumpkin), onions, carrots, and potatoes. Sauté the prepared vegetables in a large pot with a little oil and deglaze with the juice. Chop the tomatoes and add them to the vegetables. Add enough water to almost cover the vegetables and cook for about 20 minutes, until everything is soft, then puree with a hand blender. Add the cup of cream to the soup and season with salt, pepper, and freshly grated nutmeg. If the soup is too thick, add more water until the desired consistency is reached. Serve the soup and garnish with pumpkin seed oil and pumpkin seeds, if desired. This cream of pumpkin soup is easy to prepare in advance. If I have guests, I pre-boil the soup in the morning without adding the cream. Then in the evening, I boil the soup again, add the cup of cream, and season again if necessary. The soup tastes even better the next day.