Pumpkin cream soup

Ingredients for 9 servings:

• 1 Hokkaido pumpkin(s) (approx. 1.2 kg flesh)
• 400 g potatoes, waxy
• 2 large onions
• 2 garlic cloves
• 2 spring onions
• 1 apple
• 1,200 ml vegetable broth
• 100 ml whipped cream
• 100 g butter
• 1 cup crème fraîche
• 1 bunch of parsley
• salt and pepper
• curry
• n. B. Crema di Balsamic vinegar
• n. B. Croutons

Instructions

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

simple and vegetarian, wonderful to enjoy in autumn!

Wash the Hokkaido, halve, core, and then cut into thumb-sized cubes. The skin doesn’t need to be removed, as it’s edible. However, it’s recommended to use an organic Hokkaido. Wash, peel, and dice the potatoes. Also clean and dice the remaining vegetables, peel the apples, and remove the cores. Heat a fairly large pot, melt the butter, and bring to a boil. Sauté the onions, spring onions, and garlic in the butter with a level tablespoon of curry powder until translucent. Add the pumpkin, potatoes, and apples and sauté for 10-15 minutes. Stir occasionally; it’s okay if the vegetables have some brown spots, as this will add a delicious roasted flavor. Deglaze with vegetable stock; everything should now be well covered. Cook for a good 30 minutes, until everything is nice and tender and cooked through. Then finely chop the parsley (reserve a few leaves for garnish) and add it to the soup along with the cream. Puree the soup finely and then season well with salt, pepper, and curry powder, or turmeric if desired. To serve, drizzle with crème fraîche or balsamic vinegar, if desired, and garnish with croutons and parsley leaves.