Pumpkin soup

Ingredients for 4 servings:

• 400 g pumpkin(s) e.g. B. Hokkaido
• 400 g potatoes
• 1 large onion(s)
• 2 garlic cloves
• 2 tbsp butter
• ½ liter vegetable stock
• ½ tsp marjoram, dried
• 1 cup crème fraîche
• Spring onion(s), including rolls from the green
• Pumpkin seed oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

creamy and very simple

For the pumpkin cream soup, dice the pumpkin flesh and potatoes, sauté them in hot butter with chopped onion and crushed garlic. Add vegetable stock, marjoram, salt, and pepper. Cover and simmer the soup for half an hour, then puree everything. I use my Vitamix for this, adding the crème fraîche first. A hand blender works too, but for a perfectly smooth consistency, I swear by the Vitamix. Season the soup again. Before serving, scatter thin rings of spring onion greens over the soup and drizzle with pumpkin seed oil.