Pumpkin soup for children

Ingredients for 2 servings:

• 400 g pumpkin flesh
• 1 large onion(s)
• some butter (alternatively margarine or oil)
• ¾ liter vegetable broth
• 100 ml cream
• 100 g sour cream
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the pumpkin flesh into large cubes. Peel and roughly chop the onion, and fry in a little fat until translucent. Add the pumpkin flesh. Top up with vegetable stock and simmer for 20 minutes, then add the sour cream and cream and do not let it boil any longer. Then puree everything. Sprinkle with finely chopped parsley and serve. Delicious as a starter for 4 people. Served with bread as a side dish, this is a main course for 2 people. Tip: First, only use as much liquid as you need for cooking. After pureeing, the soup can be topped up with liquid depending on the desired consistency. If you have leftover pumpkin, you can freeze it in portions for this recipe. Note: The cream and sour cream are approximate amounts; if the mixture is too fatty for you, use less. The sour cream can also be replaced with sour cream. Sometimes I also cook 1 large potato and 1 large carrot. This changes the flavor a little, but it always tastes good.