Ingredients

• 2 kg pumpkin
• 500 g carrots
• 1 kg potatoes
• 2 onions
• 2 tbsp butter
• 2 l vegetable broth
• ½ cup milk
• Salt and pepper
• Perhaps pebbles/ pumpkin seeds

 

Cut the pumpkin into slits, peal and core them. Dice in small pumpkin pieces. Peel carrots, onion and potatoes, wash and cut into small pieces. Peel the onions and dice them. Grease the fat and steam the onion cubes. Add the stocks and bring to a boil. Now add the pumpkin, the carrots and the potatoes and cook in it. Season with salt and pepper. Approx cook for 45 min, then heat down to a small flame. Mix the soup with a puree and taste. Serve hot. If you like, you can still sprinkle pumpkin seeds over it.

Tip: If you take instead of milk cream, the soup becomes even creamier.