Pumpkin and cucumber soup

Ingredients for 4 servings:

• 1 small pumpkin(s)
• 1 cucumber(s)
• 2 onions
• 1 bunch of spring onions
• 3 carrots
• 1 cup of herb cream cheese, 150 g each
• salt and pepper
• turmeric
• Paprika powder, sweet
• garlic powder
• some vegetable broth, instant
• some olive oil for frying
• some butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegetarian

I made the soup from leftovers in my fridge and found it incredibly delicious. Therefore, the quantities can be adjusted. If necessary, peel and trim the vegetables beforehand, then chop them finely and add them to a pan with a little olive oil and butter. Fry the vegetables, season generously to taste, and after 10 minutes, add water so that the vegetables are covered by about 5 cm. You can vary the amount if you prefer a thinner soup. Add a little vegetable stock and let the soup simmer for about 10 minutes. Finally, stir in the herb cream cheese and let it melt. Purée the soup and enjoy with baguette.