Pumpkin and potato soup

Ingredients for 6 servings:

• 1 small pumpkin(s), (preferably Hokkaido), approx. 1 kg
• 500 g potatoes
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 ½ liters vegetable broth
• 1 chili pepper(s), pitted, finely chopped
• 2 bay leaves
• e.g. salt and pepper
• e.g. Tabasco
• e.g. cayenne pepper
• possibly sour cream or sour cream, if required

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

in a pressure cooker

Clean and dice the first four ingredients, setting the pumpkin separately. Place the potatoes, soup vegetables, onion, chili pepper, and bay leaves in a pressure cooker. Add the vegetable stock and simmer for 10 minutes with the lid open. Add the pumpkin cubes, close the lid, and cook for another 10 minutes at medium heat on level 1. The time only counts when the valve in the lid is fully up. De-steam the pressure cooker and open it (always follow the manufacturer’s instructions!). Puree the soup with a hand blender. Then season to taste with salt, pepper, Tabasco, and cayenne pepper. If the soup is too thick, simply add a little more water. If you like, you can refine the soup with sour cream or sour cream. We serve it with baguette. Tip: For meat eaters, add sausages of your choice to the soup and let it heat up; it also tastes good without any meat.