Yvonne's Hokkaido – pumpkin cream soup

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido with about 1 kg
• 2 large carrots, peel and cut into small pieces
• 2 large potatoes, peeled and cut into small pieces
• 1 large onion(s), peel and chop
• 1 ½ liters of meat broth
• 25 g chives, dried or frozen
• 25 g parsley, dried or frozen
• 200 ml cream
• salt and pepper
• Sugar
• nutmeg
• 3 tbsp oil

Instructions

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

a dream of pumpkin soup

Halve and quarter the Hokkaido pumpkin, remove the seeds, and bake in the oven at 110°C for about 40 minutes until soft! (Intensifies the flavor and makes it easier to remove from the skin). Remove the skin from the Hokkaido pumpkin and dice it finely. Heat 3 tablespoons of oil in a saucepan and lightly fry the diced Hokkaido pumpkin, along with the finely chopped carrots, potatoes, and onions, but do not let them brown. Then deglaze with the stock and simmer until tender. This takes about 35-40 minutes over medium heat, depending on how small the vegetables were chopped! Add a pinch of sugar! Then puree everything until smooth, stir in the cream and the herbs (parsley and chives), and season with nutmeg, salt, and pepper! Serve immediately; do not allow to boil again.