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PUMPKIN CREAM SOUP


500g pumpkin
1 large onion or leek
1/2 head of garlic

1 carrot
1 potato
1 tbsp ginger
100g 10% cream
salt
pepper







1. Lightly fry the onion and garlic in olive oil. In the end, add finely chopped ginger and season with salt.
2. In a saucepan, boil the chopped potatoes and carrots in a small amount of water.
Bake the pumpkin in the oven in pieces.
3. Put the fried onion with ginger and the baked pumpkin in the pot where the potatoes and carrots are boiled. Grind everything with a blender, add salt and pepper to taste. Add cream and bring to a boil.

ENJOY!