Pumpkin Soup with Zucchini and Potatoes

Summary

Ingredients

• 1 pumpkin (se), Hokkaido
• 1 medium zucchini
• 3 large potato (s)
• 1 bunch parsley
• 1 onion (s)
• 1 cup sour cream or creme fraiche
• Vegetable broth
• salt
• pepper
• nutmeg
• some butter
• some oil, (pumpkin seed oil)

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Instructions

1. Dice the pumpkin, zucchini and potatoes. Chop the parsley and onions into small pieces. Sauté the onion in a little butter, then add the diced vegetables, and finally the parsley.
2. Subdue the whole thing a little further. Then deglaze with vegetable stock (so that the vegetables are covered) and season.
3. Cook for about 20 minutes. Then puree and stir in the cream or creme fraiche and the pumpkin seed oil. Simmer briefly over a low heat.