Summary

Ingredients

• 500 g pumpkin (se)
• 1 large onion (s)
• 2 carrot (s)
• 1 tablespoon butter
• 2 teaspoons flour
• 1 liter vegetable broth
• liter ⅛ cream
• salt and pepper
• nutmeg

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Instructions

1. Cut off the stem and approx. 1 cm of the roots at the top and bottom of the pumpkin. Peel only the scarred, hard brown areas from the peel. Remove the seeds and fibers from the pumpkin. Cut the pumpkin flesh into small cubes. Chop the onion finely. Cut the carrots into small pieces.
2. Melt the butter but do not brown it, sweat the onions in it until translucent, add the pumpkin flesh and carrots and stir-fry until it is completely covered with fat. Dust with flour and sauté briefly. Gradually stir in the vegetable stock and bring to the boil. Then let the soup simmer over low heat for about 10 minutes.
3. Stir the soup vigorously a few times so that the soft pumpkin flesh is finely distributed and the soup becomes creamy (possibly with a hand blender). Stir in the cream and season the soup with salt, pepper and nutmeg.