Pumpkin soup with Maultaschen

Ingredients for 3 servings:

• 750 g butternut squash(s), more if there is a lot of waste
• 360 g Maultasche(s) from the refrigerated section
• 2 large potatoes, floury
• 750 ml water
• 2 cubes of chicken bouillon, organic, for 500 ml
• n. B. Oil
• 1 tbsp butter
• 1 pinch(s) ginger powder or fresh ginger
• e.g. ground chili powder or sriracha sauce
• 2 pinches of thyme
• 1 tbsp butter, as needed
• 1 tbsp Flour, as needed
• n. B. Salt
• 1 cup cream cheese of your choice, e.g., horseradish-apple
• e.g. parsley, frozen
• e.g. bacon cubes or bacon strips
• n. B. pumpkin seeds, roasted
• n. B. fried onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

little effort, filling, suitable for children, can also be prepared vegan

Peel and dice the pumpkin and potatoes. Cut the Maultaschen into strips. Bring the diced vegetables to a boil in water, then simmer with the bouillon cubes for about 10-15 minutes. The chicken flavor goes perfectly with the pumpkin. Meanwhile, lightly fry the Maultaschen strips in a pan with a little oil. A little later, add the tablespoon of butter to prevent them from burning. Purée the soup with an immersion blender. Season with ginger, chili, and thyme. Be careful with the ginger and chili. Add salt if desired. If the soup is too thin—depending on the type of potato—you can thicken it by combining equal parts butter and flour and melting it into the soup. About 1 tablespoon should be sufficient. In my photo, the dish is only garnished with cream cheese and frozen parsley. We also love serving the soup with any of the various toppings listed, although the Maultaschen strips are better served in the soup. The soup also tastes very good when prepared vegan.