Cream of Pumpkin Soup

Peel and chop the potato, carrot, pumpkin and onion.

Sauté in butter, season with salt and pepper, pour in vegetable soup and cook at low temperature for about 20 minutes.

Then pass through a sieve, briefly boil again and add the whipped cream.

Preparation Tip:

For the cream of pumpkin soup, you can use frozen herbs as an alternative to fresh ones - they also stand out for their fresh taste!

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