Pumpkin cream soup

Ingredients for 6 servings:

• 2 kg Hokkaido pumpkin(s)
• 2 onions
• 1 clove(s) garlic
• 2 carrots
• 200 g celeriac
• 2 tbsp olive oil
• 1 ½ liters vegetable broth
• 1 tsp salt and pepper
• 1 pinch(s) nutmeg
• 1 tsp sugar
• 2 tbsp tomato paste
• 300 ml cream or cooking cream

Instructions

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

Microwave the whole pumpkin on full power for 2-3 minutes. This makes it easier to slice. Then dice the pumpkin, skin on, removing the inside first. Peel the celery, onions, garlic, and carrots and cut into cubes or slices. Heat the olive oil in a large pot, sauté the pumpkin, carrots, celery, onions, and garlic. Pour in the vegetable stock and let the soup simmer for about 30 minutes. Purée everything with a hand blender and season with the spices, sugar, tomato paste, and cream. I always use cooking cream because it has less fat. You can determine the exact amount yourself. Tip: The soup is very suitable for freezing.