Pumpkin Soup with Rosehips

Ingredients

• 200 g fresh rosehips
• 800 ml vegetable broth
• 150 g waxy potatoes
• 400 g pumpkin (e.g., muskmelon pumpkin)
• 1 onion
• 2 tbsp butter
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• sugar (optional)

Instructions

1. 1.

   Separate the stems and flowers from the rosehips, wash them, and simmer in vegetable broth for about 20 minutes. Then strain through a fine sieve, reserving a handful of rosehips aside and collecting the liquid. Peel and dice the potatoes. Peel the pumpkin and dice the flesh. Peel, finely chop the onion, and sauté it in hot butter until translucent. Add the potato and pumpkin cubes and cook briefly with them. Pour in the rosehip broth and simmer gently for 25 minutes until tender.

2. 2.

   Puree the soup and adjust consistency by adding a little more broth or reducing further. Stir in crème fraîche and parsley. Season with salt, pepper, and optional sugar to taste.

3. 3.

   Serve the soup in bowls, placing the reserved rosehips as an accompaniment inside.