Pumpkin soup with peppers

Ingredients for 4 servings:

• 1.2 kg pumpkin(s), diced or roughly sliced
• 1 onion(s)
• 1 red bell pepper(s)
• 1 clove(s) garlic
• 200 g sweet cream
• 30 g butter
• ½ tsp ginger powder
• 1 ½ liters vegetable broth (instant)
• salt and pepper
• Parsley
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, dice the bell pepper and onion and sauté in butter. Then add the pumpkin cubes and sauté briefly. Then add enough vegetable stock to just cover the pumpkin. Simmer with the lid on for about 30 minutes. Then add the ginger powder and garlic. Purée everything in a pot to thicken it and pour in the cream. Season with salt, pepper, and nutmeg, and sprinkle the chopped parsley on top before serving. It tastes delicious and has been a big hit with friends at weddings as a starter soup, even among “pumpkin haters.”