Ingredients:

• 800 g pumpkin (500 g after peeling)
• 250 g potatoes
• 25 g butter
• 1 onion
• 2 cloves of garlic
• 1 teaspoon of turmeric powder
• 1 teaspoon of ground ginger
• 1/2 tin of sliced tomatoes
• 1 1/2 cups of broth
• 1 glass of milk
• pumpkin seeds
• cream 18%

Preparation:

1. Peel the pumpkin remove the seeds and dice the flesh. Peel and dice the potatoes.
2. In a larger pot fry the diced onion and peeled and sliced garlic. Add the pumpkin and potatoes season with salt pour in the turmeric and add the ginger. Fry for about 5 minutes.
3. Pour in the hot broth cover and bring to a boil. Reduce the heat to medium and cook for about 10 minutes.
4. Add the tomatoes to the soup.
5. Stir and cook for 5 minutes until the vegetables are soft. Blend in a blender with the addition of milk.
6. Serve with pumpkin seeds and cream.