Hokkaido pumpkin soup

Ingredients for 5 servings:

• 1 pumpkin(s) (Hokkaido)
• 3 m.-sized potatoes
• 3 m.-large carrot(s)
• 1 tsp, heaped vegetable broth, instant
• 1 tsp, ground caraway (seeds)
• 1 tsp, leveled fennel seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Particularly gentle on the stomach

Wash the pumpkin, cut off the stem, and halve it. Scoop out the seeds and strings. Cut one half of the pumpkin into strips and then chop into small pieces, leaving the skin on; it’s edible and delicious. Wash the potatoes, peel and dice if you like. Wash the carrots, peel and dice if you like. Put everything in a pot and fill with water until the vegetables are just covered. Now add the vegetable stock, fennel, and caraway seeds and let it simmer for about 15 minutes. If you’re sensitive to these two spices, use only half a teaspoon each! Once everything is cooked soft, puree and serve. I personally prefer it slightly chunky; the pumpkin pieces melt in your mouth like butter! Addition for the die-hard: grate in some fresh ginger before serving! Fennel and caraway help soothe an upset stomach, and the pumpkin makes the soup beautifully creamy, even without fat. Perfect for a few uncomfortable days spent in bed with oatmeal and rusks! Suitable for irritable bowel syndrome, stomach flu, or even diets, vegan.