Marianne's Pumpkin Soup - Aka Kürbissuppe

With a good cooking pumpkin and some simple additions, this soup is great. If you want it more filling, you might just serve bread on the side, or butter/margarine-fried croutons (or oil-fried) Can also be served as a starter for a larger meal.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  large onion
• 1  kg pumpkin flesh
• 1  large potato
•  herb stock, 7 deciliters or 7  vegetable stock, 1 cube
•  salt
•  pepper
• 3 -4  grated carrots
• 200 -250  ml  cream or 200 -250  ml  cream, substitute or 200 -250  ml creme fraiche
•  chopped chives

Directions

1. Chop the onion - not too finely.
2. Cube the pumpkin.
3. Cube the potato.
4. Mix up the stock.
5. Grate the carrots and get the cream out of the fridge.
6. Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
7. When things start becoming slightly soft, add the stock.
8. Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
9. Let cook for about 30 minutes.
10. Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
11. Add the cream and the remaining 2/3 of the grated carrots and the chives.
12. Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
13. Serve with bread or add croutons to the soup.
14. PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.