Marion's pumpkin soup

Ingredients for 8 servings:

• 2 onions
• 400 g carrot(s)
• 500 g potatoes
• 2 kg Hokkaido pumpkin(s)
• 2 stalk(s) leeks
• 4 tbsp oil
• salt and pepper
• curry powder
• Sugar
• 1 ¾ liters vegetable stock powder
• 400 g double cream cheese
• 200 g whipped cream
• Ham cubes or bacon cubes
• Pumpkin seed oil
• pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean and dice the onions and carrots. Peel and dice the potatoes. Deseed and dice the pumpkin. Cut the leek into rings, wash thoroughly in a sieve, and let it drain. Heat the oil in a saucepan and sauté all the vegetables over medium heat for about 10 minutes. Sprinkle with curry powder if desired and deglaze with the broth. Season with salt, pepper, and sugar. Bring to a boil, cover, and simmer for about 25 minutes. Stir in the cream cheese and cream until smooth. Puree the vegetables in the broth. Add the cream cheese mixture. Stir well to make the soup nice and creamy and season again with salt, pepper, sugar, and curry. Brown the ham cubes in a pan and add to the soup before serving. Or serve separately if vegetarians are on board. If you like, you can sprinkle the soup with roasted pumpkin seeds and drizzle with a few drops of pumpkin seed oil before serving. If the soup becomes too thick, simply thin it with vegetable broth. It tastes great with baguette.