Kürbiscremesuppe

Zubereitung:

Prepare the pumpkin: Halve the pumpkin, remove the seeds and cut the flesh into cubes. Peel and finely chop the onion and garlic. Peel the potatoes and also cut into cubes. Fry the soup: In a large saucepan, heat the butter and olive oil over medium-high heat. Sauté the onion and garlic in it until they are lightly golden brown. Then add the diced pumpkin and potatoes and sauté for about 5 minutes. Cooking: Pour the vegetable broth into the saucepan until the vegetables are just covered. Bring to a boil and then reduce the heat. Cover and let the soup simmer for about 20-25 minutes until the vegetables are soft.Peeze: Finely puree the soup with an immersion blender or blender until it has a creamy consistency. If necessary, you can add a little more vegetable broth to achieve the desired consistency. Season to taste: Season the soup with salt, pepper and spices such as nutmeg, if you like. Optionally, you can also add cream to make the soup even creamier. Stir in the cream well. Serving: Pour the pumpkin soup into bowls and garnish with a dollop of cream or a drizzle of olive oil, if desired. Serve hot and enjoy!

We wish a good appetite