Summary

Ingredients

• 500 g pumpkin meat (preferably Hokkaido)
• 1 onion (s)
• 4 carrot (s)
• 4 tablespoon butter
• 900 ml meat or vegetable broth
• 125 ml whipped cream
• 100 g crème fraîche
• 1 dash vinegar
• salt and pepper
• possibly curry powder
• 1 clove garlic

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Instructions

1. Finely dice the onion, also cut the pumpkin into cubes (approx. 4 x 4 cm). Sweat the onion in the butter and add the pumpkin cubes. Pour in the meat stock and cover and simmer for 15 minutes.
2. Then puree with the magic wand until the desired consistency is achieved. Add the cream and creme fraîche, stir until foamy, season with vinegar and the spices. Add a little more liquid if you like.
3. Since I am on a diet, I have swapped cream for Cremefine and the creme fraîche for creme leisurely but wanted to write the original recipe. If you prefer something more exotic, add a little curry, which is also good.