Sweet pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 sweet apple
• 1 clove(s) garlic
• 2 carrots
• 2 small onions
• 1 piece(s) ginger root
• 1 ½ liters of water
• 1 cup whipped cream
• 4 slices of toast
• 10 leaves of fresh basil
• 1 cup crème fraîche
• Vegetable broth, instant
• salt and pepper
• some olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Simple and delicious

First, quarter and core the apple and pumpkin, then remove the stem. Then, cut the pumpkin and apple into pieces and place them in a saucepan. Peel and quarter the onions. Peel the garlic and ginger and roughly dice them. Peel and slice the carrots. Add all of this to the saucepan. Add 1 liter of water and bring to a boil, stirring frequently. Then, mix the remaining 0.5 liters of water with the vegetable stock and add it. Reduce the heat to low and cook the vegetables until tender, about 40 minutes. Stirring frequently is recommended. Meanwhile, cut the toast into small cubes, place them in a pan, and toast on the lowest heat in a little olive oil with a pinch of salt. Serve the croutons as a side dish. When the vegetables are soft enough, remove the pan from the heat and blend with a hand blender until creamy. Then, add the heavy cream and stir in. Season with salt and pepper to taste. Finely chop the basil and place it in a bowl. Serve with the basil and crème fraîche. Enjoy!