Pumpkin cream soup

Ingredients for 8 servings:

• 2 m.-sized pumpkin(s) (Hokkaido)
• 3 m.-sized onion(s)
• 3 m.-large carrot(s)
• 3 m.-sized potatoes
• 2 stalk(s) leeks, the white part
• 1 apple
• 1 ½ liters vegetable broth
• some juniper berries
• some cloves
• some peppercorns
• n. B. bay leaves
• salt and pepper
• curry powder
• Paprika powder
• n. B. cream, possibly

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut open the pumpkin (Hokkaido pumpkin can be used with the skin on), remove the seeds, and scoop out the goo (careful, it’s hard), then cut into pieces. Peel and roughly chop the onions, carrots, potatoes, leeks, and apple. Sauté the onions in a large pot with a little oil until translucent, then add the rest and fry everything briefly. Deglaze with the broth, bring to a boil briefly, and then simmer for about 30 minutes. Place the cloves, peppercorns, juniper berries, and bay leaves in a tea strainer (this saves you the trouble of searching for them later) and lower it directly into the broth and let it simmer. When everything is cooked, the pumpkin will be very soft and can be puréed. The soup should have a creamy consistency. If it’s a bit too thick, add either broth or cream. Tip: The whole thing above in a slimmed down form (pumpkin, apple, carrots, potatoes, water) can also be made into great baby food and then preserved or frozen.