Simple pumpkin soup

Ingredients for 4 servings:

• 1 medium-sized Hokkaido pumpkin(s) (approx. 2 kg)
• 3 large carrots
• 3 large potatoes
• 2 tbsp vegetable oil
• 1 ½ liters of water
• 2 tsp salt
• 1 tbsp vegetable broth
• 200 ml cream
• 2 garlic cloves, squeezed
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash the Hokkaido pumpkin, hollow it out, and cut it into small pieces, skin on (the Hokkaido pumpkin is not peeled, but cooked with the skin on). Peel the carrots and potatoes and cut them into small pieces. Heat about 2 tablespoons of oil in a large pot and briefly sauté the carrots, then add the potatoes and pumpkin and deglaze with the 1.5 liters of water. After about 10 minutes of cooking time, add salt and vegetable stock. When the vegetables are tender, puree the soup with a metal hand blender. Now add the cream and crushed garlic and bring back to a boil. Season with salt and nutmeg. Serve with roasted pumpkin seeds, bread croutons, and pumpkin seed oil. Shrimp roasted in oil and garlic and fresh herbs also go very well! This soup serves 4 people for 2 days. Add a little more water if necessary when reheating.