Petra’s Pumpkin Soup

Peel and dice the onions, peel and dice the potatoes and carrots. Core the pumpkin (I like to use the Hokkaido because you don't need to peel it) and toss it too.

Fry the onion and bacon in the 2 tablespoons of oil. Deglaze with 200 ml. Stock, add potatoes and carrots and cook for 5 minutes.

Now add the diced pumpkin and fill up with 1 liter of stock, 1/8 ltr. Add orange juice and 200 ml. Sweet cream and season with salt, pepper, saffron or turmeric, curry and chilli peppers. (Be careful with the chilli peppers, they can be differently spicy, so it's better to take a little less first, you can spice up the spiciness)

Now let the soup simmer for 20 minutes, then it is mashed (I hope you have a magic wand (grinning hand blender)) otherwise you will have more trouble chopping it up with the potato masher and straining it through a sieve, or the brisk one is also possible Lotte (a strainer). Now it is refined again with 200 ml. Cream and seasoned again.

Since the soup is very filling, I take it as a stew, i.e. a main course and cut some wiener sausages into it and that warms you up really well on wet and cold days. I tell you delicious.