Pumpkin soup

Ingredients for 2 servings:

• 1 pumpkin(s) (Hokkaido)
• 1 large potato(s)
• 2 m.-sized carrot(s)
• 2 tsp sour cream
• 1 handful of parsley, chopped
• 300 ml vegetable stock
• 1 tsp ginger root, finely chopped
• 1 pinch of chili powder
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Dice the pumpkin, potatoes, and carrots. Heat oil in a large pot and sauté everything for 4 minutes, stirring occasionally. Deglaze with stock and then add water until just covered. Add the ginger and simmer with the lid on for about 25 minutes. Then puree everything. Stir in the sour cream and parsley and season with pepper, salt, curry powder, and (if you like) a pinch of chili. We eat the pumpkin soup very thick. If you don’t like it thick, thin it with water. Tip: Toast pumpkin seeds or diced semi-white bread with margarine and sprinkle over the soup.