Marianne'S Pumpkin Soup - Aka Kürbissuppe

1. 1

   Chop the onion - not too finely.

2. 2

   Cube the pumpkin.

3. 3

   Cube the potato.

4. 4

   Mix up the stock.

5. 5

   Grate the carrots and get the cream out of the fridge.

6. 6

   Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.

7. 7

   When things start becoming slightly soft, add the stock.

8. 8

   Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.

9. 9

   Let cook for about 30 minutes.

10. 10

    Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.

11. 11

    Add the cream and the remaining 2/3 of the grated carrots and the chives.

12. 12

    Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.

13. 13

    Serve with bread or add croutons to the soup.

14. 14

    PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.

* Per serving · 4 servings · Values may vary.

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