Summary

Ingredients

• 1 tablespoon oil or butter
• 1 small onion (s)
• 1 clove garlic, large
• 1 kg pumpkin meat
• 1 medium carrot (s)
• 1 medium potato (s)
• a little herb salt and pepper, from the mill
• little wine, white
• 1 liter water or vegetable stock
• 1 teaspoon corn flour
• 100 ml cream (single cream)
• a little rosemary and parsley, fresh or dried
• possibly roasted pumpkin seeds or whipped cream with chives

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Instructions

1. Heat oil or butter. Dice the onion, clove of garlic, pumpkin, carrot and potato and add. Season with salt and pepper, cover, and steam briefly. Deglaze with a dash of white wine, pour in water or bouillon and simmer on a low level for 30-40 minutes.
2. Remove the soup from the heat and puree with the mixer. Dissolve the maizena in the cream and stir into the soup. Season to taste with the rosemary and parsley, add salt and pepper if necessary, add water if necessary.
3. Decorate with the roasted pumpkin seeds or the whipped cream and chives and serve.