Pumpkin and potato soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 300 g sweet potatoes
• 1 bell pepper(s), red
• 1 bunch of soup vegetables
• 1 tbsp butter, salted
• 3 tbsp vegetable stock powder or 1 stock cube
• 4 tbsp pesto, green
• 200 g sour cream
• 100 g salami, small
• 40 g Parmesan
• salt and pepper
• nutmeg
• 3 slices of toast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and very tasty

Wash the pumpkin, halve it, and remove the seeds. Peel if necessary. Wash and peel the sweet potatoes. Cut the pumpkin and sweet potatoes into small cubes. Wash, trim, and chop the bell pepper and soup vegetables. Heat the butter, add the prepared vegetables and the sweet potatoes, and sauté. Add the stock and 1 liter of water and cook for 25 minutes. Cut the salami diagonally into small pieces and fry in a little oil. Then drain on kitchen paper. Dice 3 slices of toast and toast them in the remaining fat from the salami as croutons. Purée the soup, refine it with sour cream, and season with salt, pepper, and nutmeg. Ladle the soup into deep bowls, garnish with pesto, grated Parmesan cheese, croutons, and salami slices, and serve.