Hokkaido soup with chilli pepper

ingredients

500 dkg hokkaido pumpkin 1 pk carrots 2 pk potatoes pinches salt 3 cloves garlic 1 pk onion to taste chilli pepper a little olive oil 2 dl cooking cream 2 bread for toasting

step

Peel the pumpkin, potatoes and carrots and cut into small pieces. In a frying pan, fry the finely chopped onion and garlic in oil. Add the pumpkin, potatoes and carrots and fry briefly. Transfer everything to a saucepan and boil in salted water. Once cooked, blend and add a little chilli pepper. Serve the warm soup with toasted bread and cooking cream. Bon appetit.