Spanish pumpkin soup

Ingredients for 8 servings:

• 1 kg pumpkin(s)
• 150 g onion(s)
• 80 g fat
• 300 g potatoes
• 3 tomatoes, ripe
• 1 tbsp tomato paste
• ½ tsp turmeric
• 2 bay leaves, small
• Pepper, white
• 1 tbsp chicken broth or granulated broth
• 300 g cream
• some whipped cream for garnishing

Instructions

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

Peel the pumpkin and remove the seeds and fibers (makes about 500g of pumpkin flesh). Cut the pumpkin flesh into small pieces. Peel and dice the onions, then sauté lightly in cooking fat. Add the pumpkin pieces and sauté briefly, then pour in about 2 liters of water. Peel and slice the raw potatoes and add them to the soup. Briefly blanch the tomatoes in boiling water, peel them, and squeeze out the seeds. Add the pumpkin flesh and tomato paste to the soup. Mix the spices with chicken stock or granulated stock and simmer gently for at least 30 minutes. Then fish out the bay leaves from the soup, puree the soup, return it to the pot, and bring to a boil. Stir in the liquid cream and bring back to a boil, season to taste. Finally, add a knob of fresh butter. To serve, place some whipped cream in the center of the soup.