Pumpkin and Potato Soup

Ingredients

• 200 g starchy potatoes
• 500 g pumpkin flesh (peeled and seeded, e.g., muskmelon pumpkin)
• 1 onion
• 20 g ginger (piece)
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 1 l vegetable broth
• Salt
• Pepper
• nutmeg
• 20 g sour cream (4 tsp)

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Dice the pumpkin flesh as well. Peel and finely chop the onion, ginger, and garlic.

2. 2.

   Heat the oil in a pot and sauté the onion with ginger and garlic over medium heat for 2 minutes until translucent. Add the diced pumpkin and potatoes, stir briefly, then pour in broth after another 2 minutes. Simmer everything for about 30 minutes on low heat.

3. 3.

   Blend the soup with an immersion blender until smooth and season with salt, pepper, and nutmeg to taste.

4. 4.

   Serve the soup in bowls, stir in one teaspoon of sour cream per bowl, and garnish with freshly ground pepper. Offer whole‑grain spelt bread on the side if desired.