John Myers
Ingredients for 4 servings:
- 1 small Hokkaido pumpkin(s)
- 1 large sweet potato(s)
- 2 m.-large carrot(s)
- 1 large onion(s)
- ½ apple
- 1 tbsp vegetable stock powder
- 150 ml sweet cream
- Water
- salt and pepper
- e.g. chili powder
- some bread(s), diced and toasted
- some spring onions, cut into rings
- Pumpkin seed oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian
Halve the Hokkaido pumpkin, remove the seeds, and roughly dice. Peel the carrots and sweet potato, and also roughly dice them. Peel the onion and half of the apple, and cut them into small cubes. Add the diced onions to the pot and fry in a little oil until lightly browned. Then add the remaining vegetables and the apple and fry briefly. Fill the pot with water until just below the vegetables. Don’t use too much water, as the cream will be added at the end. Add the vegetable stock and put the lid on the pot. Reduce the heat until the vegetables are still simmering. Cook the vegetables for about 20 minutes until soft. The cooking time always depends on the size of the cubes, so check the vegetables from time to time to see if they are already soft. Now puree the vegetables finely. If you prefer them a little chunkier, you don’t have to make them so finely. Add the cream and season with salt and pepper if desired. If you like, you can add a little chili. This adds a little extra zest to the soup. I recommend adding toasted bread cubes and finely sliced fresh spring onions, and of course, if you have them, a few drops of pumpkin seed oil.
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