Hearty pumpkin soup

Ingredients for 3 servings:

• 1 pumpkin(s), (Hokkaido pumpkin)
• ½ bunch of soup greens, fresh, or a packet frozen
• 1 tbsp oil
• 1 carrot(s)
• 1 small onion(s)
• ½ tbsp ginger powder
• ½ cup crème fraîche, or sour cream
• salt and pepper
• possibly pumpkin seeds or chili threads, for garnishing
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with a hint of ginger, quick and delicious

Chop the soup vegetables into small pieces. Clean and halve the pumpkin, removing the seeds and strings (Hokkaido pumpkin can be used with the skin on). Cut the pumpkin into pieces. Place the soup vegetables and pumpkin pieces in a pot and cover well with water, season with salt and pepper, and bring to a boil. Meanwhile, chop the carrot and onion into small pieces and fry in the oil. Add these to the pot with the pumpkin pieces and bring to a boil. When the pumpkin is really soft, remove from the heat and puree with a hand blender. Then season with ginger (carefully and according to taste) and bring back to a boil. Add crème fraîche or sour cream. Tip: You can garnish the soup with pumpkin seeds or chili threads.