Vegan pumpkin, chestnut and carrot soup

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 m.-sized onion(s)
• 350 g Hokkaido pumpkin(s), peeled
• 350 g carrot(s), peeled
• 800 ml water
• 1 tsp, heaped salt
• ½ tsp black pepper, ground
• 200 g chestnuts, cooked
• 1 tbsp balsamic vinegar, lighter

Instructions

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

quick and easy

Finely chop the onion. Peel the Hokkaido pumpkin and cut into small pieces. Peel the carrots and thinly slice them. Note: The weights in the list of ingredients refer to the peeled carrots and peeled pumpkin. Pour the olive oil into a large pot and heat. Allow the onions to become translucent. Then add the pumpkin and carrots and fry briefly, stirring occasionally. Add water, salt, and pepper, and stir well. Simmer with the lid closed until the pumpkin and carrots are tender (the cooking time depends on the size of the carrot and pumpkin pieces). Chop the chestnuts. Once the vegetables are tender, add the chestnuts and remove the pot from the heat. Blend with an immersion blender until a creamy soup is formed. Finally, add the balsamic vinegar (or other vinegar – the flavor of the soup varies depending on the vinegar) and stir well. Reheat if necessary.