Pumpkin Soup with Sorrel and Spinach

Ingredients

• 800 g muskmelon pumpkin
• 2 Tomatoes
• 1 onion
• 1 Carrot
• 2 tbsp olive oil
• 1 sprig thyme
• 1 l vegetable broth
• 3 tbsp sour cream
• 20 g sorrel
• 30 g spinach
• Salt
• Pepper

Instructions

1. 1.

   Clean, peel and core the pumpkin. Dice the flesh. Peel and finely chop the onion and carrot. Blanch one tomato in hot water, shock it in cold water, peel and dice it. Wash thyme, shake dry and chop.

2. 2.

   Heat 1 tbsp oil in a pot and sauté onion with pumpkin over medium heat for 5 minutes. Add carrots, tomato, thyme and broth; simmer gently for 15 minutes.

3. 3.

   Meanwhile wash and finely dice the second tomato. Wash sorrel and spinach, rinse dry and cut off thick stems. Set aside a few leaves for garnish. Heat remaining oil in a pan and quickly sauté tomato with sorrel and spinach.

4. 4.

   After cooking, blend soup with an immersion blender until smooth. Stir in sour cream, season with salt and pepper, ladle into bowls and garnish with tomatoes, spinach and sorrel.