Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 2 medium onion (s)
• 4 medium potato (s)
• 2 carrot (s)
• 30 g butter
• 1 ¼ liters water
• salt and pepper
• sugar
• nutmeg
• 100 ml cream
• 2 tablespoon parsley, chopped

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Instructions

1. Divide the pumpkin, remove the seeds from it, grate coarsely (with the Hokkaido pumpkin, the skin can also be processed). This works best with a multi-chopper, as this pumpkin is very hard. Peel and dice the onions, potatoes and carrots.
2. Fry the onion cubes in melted butter. Then add the other vegetables and fry them. Add the water and cook for about 20 minutes. Puree with a blender and add the spices to taste as required. Finally stir in the cream and sprinkle with the parsley.
3. Tip: I also use this soup from time to time to use leftovers for vegetables (zucchini, peppers, etc.). This does not change the taste excessively, only the color of a lot of green vegetables.