Lactose-Free Pumpkin Cream Soup

Ingredients

• 1 small pumpkin (about 800 g e.g., Hokkaido)
• 150 g waxy potatoes
• 1 Garlic clove
• 1 small onion
• 1 tbsp MinusL butter (for the pan)
• 2 tbsp olive oil
• 700 ml vegetable broth
• 150 ml MinusL whipping cream (container)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the pumpkin thoroughly, trim the stem, halve it, remove seeds and fibers, and cut into wedges. Roughly cube the flesh.

2. 2.

   Peel and cube the potatoes. Peel and finely dice the garlic and onion.

3. 3.

   Add butter and olive oil to a pot and sauté the prepared vegetables for 1–2 minutes.

4. 4.

   Deglaze with vegetable broth, season with salt and pepper, and bring to a boil.

5. 5.

   Cover and simmer for 20–30 minutes until tender. Add more broth if needed.

6. 6.

   Puree the mixture finely. Stir in the whipping cream and adjust consistency by simmering further or adding more broth.

7. 7.

   Taste and serve spooned into bowls.