Pumpkin cream soup with Cabanossi

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• some olive oil
• 1 kg pumpkin(s), net weight (Hokkaido)
• 250 g carrot(s)
• 150 g potatoes
• 3 basil leaves
• Salt and pepper, white
• ½ tsp thyme, dried
• 1 ¼ liters chicken broth
• 200 ml cream
• 125 g Cabanossi
• some parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and finely dice the onion and garlic. Peel the pumpkin, remove the seeds, and roughly dice the flesh. Peel and dice the carrots and potatoes. Heat olive oil in a pan and fry the diced onion and garlic until translucent. Add the diced vegetables and fry vigorously. Season with salt, pepper, and thyme, and deglaze with chicken stock. Bring to a boil and simmer for 25-30 minutes. Roughly puree with a hand blender. Dice the Cabanossi and add to the soup. Season to taste and serve. Sprinkle with chopped parsley and serve.