Summary

Ingredients

• 800 g veetable broth
• 1 kg Hokkaido pumpkin (se)
• 280 g veetable onion (s)
• 20 g iner, fresh
• 395 g sweet potato (s)
• 4 cloves garlic, confit
• 110 g leeks
• 35 g sprin onion (s)
• Celery salt
• pepper
• nutmeg
• 1 apple
• 1 banana (s)
• 150 g cream

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Instructions

1. Pour half of the broth into the ceramic pot and set it to HIGH.
2. Quarter the pumpkin with a strong knife, scrape out the seeds with a spoon, cut the pulp into large pieces and place in the saucepan. (A nice pesto can be made from the pumpkin seeds.)
3. Roughly dice the vegetable onion and ginger and sauté with the crushed garlic without fat in a pan. Season well with the specified spices and distribute on the pumpkin pieces in the pot. Put the peeled sweet potato, roughly diced, with the roughly chopped leek and spring onion on the onions. Pour in the rest of the broth, put the lid on and cook for 2 hours from now on.
4. After this time, add the peeled, pitted and roughly diced apple and the mashed banana. Stir well and simmer for 1 more hour at the same heat. After these 3 hours stir in the cream, switch to LOW and let it sit with the lid for 30 minutes.
5. Puree with a hand blender to the desired consistency and season to taste. If the soup is too creamy for you, you can add a little vegetable stock that was previously heated in the microwave.
6. Arrange the soup on plates, garnish and serve.