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2 small hokkaido pumpkins
2 carrots
2 potatoes
1 small onion
0,8l vegetable broth
curry powder, cumin, olive oil
Cut out the core of the pumpkins, rinse and dice them (unpeeled)
peel and mince the carrots
peel and mince the potatoes
peel and mince the onion
Heat olive oil, add curry powder and cumin, then add the onion.
Add pumpkins, carrots and potatoes and cook them for half an hour, covered with a lid. Puree with a hand blender, bring the soup to a short boil again and dilute with some water.
Finally add the Jahressuppe.
Enjoy your meal
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