Pumpkin soup 'Miss Mayschoß'

Ingredients for 6 servings:

• 40 g clarified butter
• 1 onion(s)
• 1 garlic clove(s)
• 1 kg pumpkin flesh (mustache pumpkin), peeled, pitted
• 1 tbsp vegetable broth (yeast broth)
• 1 liter of water
• 1 large potato(s), cooked
• salt and pepper
• nutmeg
• 100 ml sweet cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the onion and garlic in clarified butter until translucent. Add the pumpkin flesh and sauté briefly. Deglaze with vegetable stock and cook the pumpkin until soft. Add the cooked, finely chopped potato. Puree the mixture and season with salt, pepper, and plenty of nutmeg. Stir in the sweet cream and bring back to a boil briefly. Tip: Serve garnished with whipped cream and pumpkin seeds or with small diced bacon.