Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 1 large sweet potato (s)
• 2 medium carrot (s)
• 1 large onion (s)
• 0.5 ½ apple
• 1 tablespoon vegetable stock powder
• 150 ml sweet cream
• water
• salt and pepper
• Chili powder

Also: (optional, for serving)

• some bread, diced and toasted
• a few spring onions, cut into rings
• Pumpkin seed oil

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Instructions

1. Halve, core and roughly dice the Hokkaido pumpkin. Peel and roughly dice the carrots and sweet potatoes. Peel the onion and half an apple and cut into small cubes.
2. Put the onion cubes in the saucepan and fry in a little oil until they are lightly browned. Then add the remaining vegetables and the apple and fry briefly. Fill the pot with water to just below the vegetables. Do not take too much water because the cream is added at the end. Add the vegetable stock powder and place the lid on the pot. Reduce the heat until the vegetables are still simmering. Let the vegetables cook until soft for about 20 minutes. The cooking time always depends on the size of the cubes, so try every now and then to see if the vegetables are already soft.
3. Now finely puree the vegetables. If you like it a bit chunky, you don`t have to make it so fine. Add the cream and season with salt and pepper as needed. If you like, you can add some chilli. That makes the soup a little livelier.
4. My recommendation are toasted bread cubes and fresh spring onions cut into fine slices and of course who has a few drops of pumpkin seed oil.