Pumpkin and sweet potato cream soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 m.-sized carrot(s)
• 700 g butternut squash
• 1 sweet potato(s)
• 1.3 liters of vegetable stock
• 1 tsp curry powder
• herbal salt
• pepper
• possibly half cream or goat’s cheese

Instructions

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

very easy and quick

Finely chop the onion and carrot and sauté in olive oil. Finely chop the pumpkin and add it. Season with 1 teaspoon of curry powder, add 1–1.3 liters of vegetable stock, and then add the sliced ​​sweet potato to the pot. Cook for about 30 minutes, then puree. Season with pepper and herb salt. If desired, add half-and-half cream or goat’s cheese and serve.