Pumpkin cream soup

For 4 people
50 g butter
125 g root vegetables (onions, leek, celery), finely cut
500 g pumpkin (marrow)
1 ¼ l soup
50 ml cream
25g butter
100 g diced potatoes
Salt and pepper
1 tsp. whipped cream

Peel, clean and dice pumpkin. Heat 40 g butter in a pan and steam root vegetables. Add pumpkin pulp and potatoes and cook. Add soup and cream, flavour with salt and pepper. Stir and bring soup to boiling. Simmer soup for 30 minutes and skim. Purée the soup with the mixer and add 25g of butter. Boil again shortly. Adjust salt and pepper.

Cooking time: approx. 30 minutes

Helmut’s Tip:
Before serving this soup, add some whipped cream, as well as 2-3 drops of pumpkin seed oil in the middle of the soup.