Pumpkin soup

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 tbsp sugar
• 100 g butter
• 400 g potatoes
• 2 thick carrots
• 1,200 g pumpkin flesh
• 2 cubes of chicken broth
• 400 ml water, hot for the broth
• 100 ml milk
• some salt
• some nutmeg
• some sugar
• ½ tsp lemon juice
• 200 ml whipped cream
• 3 slices of white bread or toast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

My favorite for years, simple and delicious

Peel and deseed the pumpkin, using only the firm flesh. Dice the peeled potatoes, carrots, and pumpkin flesh. Dissolve the stock cubes in hot water. Chop the onions and sauté with half of the butter (50g) in a deep saucepan until translucent. Add the 2 tablespoons of sugar and caramelize until golden brown. Add the diced potatoes, carrots, and pumpkin flesh to the onions and braise vigorously. Top up with the chicken stock and cook until soft. Add the milk at the end (but you can omit it). Purée with a hand blender until smooth. Season to taste with salt, nutmeg, lemon, and a little sugar, if desired. Bring back to a boil and add the heavy cream. Dice the white bread slices and toast them in the pan with the remaining butter. Serve the toasted white bread cubes with the soup or crumble them over the prepared soup straight away. Tip: The amount of pumpkin can vary, but the ratio should always be 3 parts pumpkin to 1 part potatoes. Do not increase the amount of broth, milk, or cream.