Pumpkin soup

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 2 potatoes, floury
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 1.2 liters of vegetable broth
• 2 sprigs of parsley
• 100 ml cream
• salt and pepper

Instructions

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

simply

Wash the pumpkin, halve it, and remove the fibers and seeds. Then cut it into cubes. Peel and dice the potatoes and onion. Peel the garlic. Heat oil in a saucepan and fry the onions and garlic until translucent. Add the pumpkin cubes and potatoes, sauté for 2-3 minutes, and deglaze with vegetable stock. Simmer the soup for 30 minutes, stirring occasionally. Wash the parsley, shake it dry, and roughly chop it. Purée the soup, add the cream, and season with a pinch of salt and pepper. Garnish with parsley. Approx. 230 kcal per serving.