Pumpkin cream soup

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido, approx. 1 kg)
• 2 small red bell peppers
• 1 cup crème fraîche
• 1 garlic clove(s)
• 500 ml vegetable broth (approx. 3 tsp instant)
• Cayenne pepper
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

without potatoes but with peppers

Wash the pumpkin, hollow it out, and cut the flesh into large cubes. Do the same with the bell pepper. Sauté everything briefly over low heat. Meanwhile, finely chop the garlic and add it. Once everything has browned nicely, add the stock and bring to a boil over medium heat until smooth. Then puree everything with a hand blender and add the crème fraîche. Season with salt and cayenne pepper and serve.