Ingredients:
Pumpkin - 500 g
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Cream (20-30%) - 200 ml
Olive oil - 2 tbsp. l.
Salt, pepper - to taste
Preparation:
Preparation of vegetables: Cut the pumpkin into cubes. Chop the carrot and onion finely. Fry the onion and garlic in olive oil until soft.
Cooking: Add the carrots and pumpkin to the roasted vegetables, cook for 5 minutes. Pour in 1 litre of water or vegetable stock, simmer until the vegetables are soft (20 minutes).
Pureeing: Use a blender to chop the soup until smooth. Pour in the cream and stir.
Seasoning: Season to taste with salt and pepper.
Serving: Serve hot, garnished with herbs if desired.