Summary

Ingredients

• 500 g Hokkaido pumpkin (se)
• 700 g potato (s), waxy
• 250 g carrot (s)
• 1 large onion (s)
• 20 g butter or lard
• 1 liter vegetable broth
• 2 bay leaves
• 20 peppercorns, mixed (black, white, red, green)
• 1 cup cream
• salt
• some dill, finely chopped
• some chives rolls

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Instructions

1. Wash, core and dice the pumpkin (Hokkaido does not need to be peeled). Wash, peel and dice the potatoes, as well as the carrots and onions.
2. Heat the butter in a large saucepan and sauté the carrots and onions in it. Add the potatoes and pumpkin and deglaze with the stock. It is best to hang pepper and bay leaves in a spice ball in the soup, alternatively in a tea filter or tea egg, this makes it easier to remove later, especially the pepper. Bring the soup to a boil, cover and simmer over medium heat for about 20 minutes.
3. Take about half of the vegetables out of the soup and set aside. Remove the spices as well. Add the cream to the soup and puree the soup. Add the vegetables you took out. Season to taste with salt. Bring to the boil again, then remove from the fireplace and stir in the herbs.
4. It is best to serve fresh baguette or other bread and butter. If you like, you can also add a little sour cream or crème fraîche.