Fine Pumpkin Cream Soup

For the cream of pumpkin soup, peel the pumpkin and cut into small pieces. Peel the potatoes as well and cut them into small pieces like the carrots and onions.

Heat butter in a large saucepan and sauté the onion. Briefly fry the rest of the vegetables and add about 1/2 liter of water and cook until soft. Then strain with a masher or potato masher. If necessary, add more water.

When the soup has the right consistency, season with salt and pepper and stir in half of the whipped cream.

At the end of serving, put a dollop of whipped cream on the soup and sprinkle with chopped parsley.

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