Creamy Pumpkin Soup with Apples, Carrots and Potatoes

Summary

Ingredients

• 1 kg Hokkaido pumpkin (se), possibly more
• 2 medium onion (s)
• 4 large carrot (s)
• 2 m. Apples
• some oil
• 4 medium potato (s)
• 1 ½ liter vegetable broth or other broth
• 1 cup heavy cream or sour cream or sour cream
• Salt and pepper, black from the mill
• some nutmeg
• some parsley, chopped
• Croutons or Vienna sausages, sliced

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Instructions

1. Halve the pumpkin, remove the soft inside with the seeds and cut the pulp into pieces. Peel and cut the onions into eighths. Peel the carrots and cut into pieces. Core the apples and cut into wedges. Peel the potatoes and cut them into pieces.
2. Fry the pumpkin, onion, apple and carrot pieces in a large saucepan with a little oil. Continue frying over medium heat, stirring, until the pumpkin is soft but still firm to the bite. Now add the potato pieces and fill up with the hot vegetable stock. If you don`t want to prepare the soup purely vegetarian, you can also use other broths.
3. Cook on a low flame until everything is soft. This takes about 20 minutes.Now add the cream (or sour cream) and puree everything (ideally with the hand blender). Season to taste with salt, pepper, nutmeg and parsley.
4. If you like, add 1 - 2 sliced Vienna sausages to the soup and / or serve with croutons per serving.
5. The calories refer to the soup without wieners and croutons.