Creamy Pumpkin Soup with Vegetables

Ingredients

• 1 kg Hokkaido pumpkin
• 200 g waxy potatoes
• 3 Carrots
• 1 onion
• 20 g ginger (piece)
• 1 Garlic clove
• 2 tbsp olive oil
• 700 ml vegetable broth
• 100 ml heavy cream
• Salt
• Pepper
• nutmeg
• a small handful celery leaves

Instructions

1. 1.

   Clean, wash, halve the pumpkin and scrape out seeds and fibers. Dice the pumpkin flesh with skin on.

2. 2.

   Peel, wash, and dice the potatoes and carrots. Peel and finely dice the onion, ginger, and garlic.

3. 3.

   Heat oil in a pot and sauté the onion with ginger and garlic over medium heat for 1–2 minutes until translucent. Add the vegetable cubes and cook for about 2 minutes while stirring. Pour in the broth, bring to a boil, then simmer for about 25 minutes, stirring occasionally, until the vegetables are tender.

4. 4.

   Meanwhile wash and dry the celery leaves. After cooking, puree the soup with an immersion blender. Stir in the cream and, if desired, more broth or continue simmering to reach the preferred consistency. Season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Serve the finished soup in bowls and garnish with celery leaves as desired.