Pumpkin and potato soup

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido), approx. 500 g
• 4 large potatoes,
• 1 large onion(s)
• 2 garlic cloves
• 1 ½ liters vegetable broth
• 1 cup cream cheese with herbs (processed cheese also works)
• 2 tbsp oil
• chili powder
• curry powder
• salt and pepper
• marjoram

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cream cheese, hearty

Chop the onion and garlic as finely as possible and sauté gently in oil over low heat. Meanwhile, clean the pumpkin, remove the seeds, and cut into small cubes. Peel the potatoes and also dice them. Add both to the onions and fry for about 5 minutes. Season generously with curry and chili, then deglaze with the stock, bring the soup to a boil, and cook the vegetables for 10-15 minutes until soft. Remove the soup from the heat and mash the cubes with a potato masher. If you want it really fine, use a hand blender and purée quickly. Add the cream cheese and stir in well; do not boil further. Thin with more stock or water if necessary; the pumpkin will thicken. Season with chili, curry, salt, pepper, and marjoram and serve.