Summary

Ingredients

• 750 g pumpkin (se), Hokkaido
• 250 g carrot (s)
• 250 g leek
• 250 g potato (s)
• 3 shallot (s)
• 2 cloves garlic)
• 1 liter vegetable broth
• salt
• Pepper, freshly ground
• sugar
• butter
• 100 ml cream, less or more as desired
• Oil, (pumpkin seed oil)
• Spring onion (s), cut into thin rings and / or
• Pumpkin seeds, (to taste)

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Instructions

1. Finely dice shallots and onions and sauté in butter. Cut the leek into rings, carrots, potatoes and pumpkin into not too coarse cubes. Add to the onions and garlic and sauté as well. Season with salt, freshly ground pepper and sugar and deglaze with the broth. Let simmer for about 10 - 15 minutes and then puree. Add the cream and season to taste again. If necessary, add a little more water or broth.
2. Everyone can now add pumpkin seed oil, spring onion rings and / or pumpkin seeds to their soup as they wish.
3. I like it best with a strong wholemeal bread and some pumpkin seed oil for speckling.
4. As a starter, the soup is enough for 6 - 8 people, as a main course with bread for about 4 people.