Autumn Pumpkin Soup

Soup made with butternut or orange squash, garlic, onion, chicken broth and other ingredients.

Ingredients:

Rule for approximately 6 servings: 800 g butternut squash (you can also use regular yellow squash) 250 g floury potatoes 1.5 l chicken broth 3 pcs garlic cloves 2 pcs onions 1 pcs larger carrots 3 tbsp butter salt sour cream for garnish

Procedure:

1. Remove the seeds and skin from the pumpkin, cut the flesh into smaller cubes
2. Peel the potatoes and cut them into smaller cubes as well
3. Scrape the carrots, grate them, cut the peeled onion and garlic into slices
4. In the pot in which we are going to cook the soup, let the butter foam and fry the onion and garlic in it
5. Add the pumpkin, carrots and potatoes and let them roast for 5 minutes, stirring occasionally
6. Pour in the warm chicken stock and cook until tender for about 50 to 60 minutes
7. Let the soup cool slightly, blend it in batches until smooth, taste and season with salt if necessary
8. Serve the pumpkin soup fresh, but also hot, garnished with a dollop of sour cream.