Summary

Ingredients

• 500 g pumpkin meat (butternut)
• 4 medium potato (s)
• 1 medium carrot (s)
• 1 large onion (s)
• 1 liter vegetable stock
• 1 dash oil
• Marjoram, fresh
• Leaves, young the nasturtium
• Leaves, from Gundermann
• some savory
• Celery green, dried, shredded (in a mortar)
• 1 dash sweet cream
• salt and pepper
• nutmeg
• Chilli flakes

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Instructions

1. Peel and dice the pumpkin flesh. Also the potatoes. Peel the onion and cut into small cubes and also clean the carrot and cut into small cubes.
2. Steam the onion and carrot in oil and then add the vegetable stock. Add the chopped potatoes and pumpkin meat and cook until soft.
3. Season to taste with the spices. Then chop up the soup with a pounder or hand blender.
4. Add the fresh, finely chopped herbs and the dried herbs and let simmer.
5. Finally refine everything with the cream.