Summary

Ingredients

• 700 g potato (s)
• 300 g pumpkin meat
• 200 g tomato (s), peeled
• 1 carrot (s)
• 1 onion (s)
• 2 cloves garlic)
• 2 liters vegetable stock
• Pepper, whiter from the mill
• salt
• 2 bay leaves
• 50 g crème fraîche
• 1 handful pumpkin seeds
• 2 tablespoon oil (pumpkin seed oil)

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Instructions

1. Peel and dice the potatoes, pumpkin, tomatoes, carrots, onions and garlic cloves. Fry the onions and garlic in a little olive oil.
2. Deglaze with the broth, add all the diced vegetables. Season with pepper, salt and bay leaves and cover and simmer for 20 minutes. Fish the bay leaves from the broth and puree the soup.
3. Do not let the soup boil anymore and fold in the creme fraiche. Roast the pumpkin seeds in the pan.
4. Arrange the soup in plates, sprinkle with the seeds and drizzle a little pumpkin seed oil into each serving.