Pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 2 carrots
• 2 potatoes
• 1 large onion(s)
• 500 ml water
• 1 tbsp, leveled vegetable broth
• 1 shot of Cremefine
• some milk
• 1 piece(s) ginger
• curry powder
• Salt
• pepper
• oil

Instructions

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

with ginger and curry

Peel and dice the onion, carrots, potatoes, and a thumb-sized piece of ginger (finely dice the ginger!). Halve and deseed the pumpkin, then dice it. Sauté the diced onion in a little oil in a large pot until translucent, then deglaze the pot with water. Stir the vegetable stock into the water, followed by the carrots, potatoes, and ginger. Cover and simmer gently. After about 5 minutes, add the pumpkin to the soup and simmer for another 15 minutes, until the vegetables are soft. Remove the soup from the heat and season with salt, pepper, and curry powder. Purée everything thoroughly with a hand blender. Add a dash of Cremefine and a little milk every now and then. When the soup is creamy enough, taste and adjust the seasoning if necessary. The consistency will vary depending on the amount of milk added. I like it when it’s very creamy, but if you prefer it more liquid, you can simply use a little more water.