Pumpkin noodle soup

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 125 g soup noodles
• 200 g leek
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 150 g carrot(s)
• 1 sprig(s) rosemary, fresh
• 2 tbsp rapeseed oil
• 1 liter vegetable broth, hot
• 1 bay leaf
• 2 cloves
• some salt and pepper
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the garlic and onion and chop finely. Trim, peel, rinse, and thinly slice the carrots. Rinse the rosemary sprig and shake dry. Rinse the pumpkin, pat dry, halve, and remove the seeds. Cut the pumpkin halves into bite-sized cubes. Heat the rapeseed oil in a saucepan. Sauté the diced onion and garlic and the rosemary sprig. Add the sliced ​​carrots and sauté for about 2 minutes. Add the vegetable stock and bring to a boil. Add the bay leaf and cloves. Season with salt and pepper. Cook the pasta in boiling salted water until al dente. Drain in a colander, rinse with hot water, and drain. Trim the leek, score it lengthwise, rinse thoroughly, drain, and cut into thin slices. Add the pumpkin cubes and leek slices to the soup, cover, and simmer over medium heat for about 10 minutes. Remove the bay leaf and cloves from the soup. Add the noodles to the soup and cook for about 1 more minute. Season the pumpkin noodle soup with salt, pepper, and lemon juice.