Pumpkin cream with carrots

ingrediencie

1 kg hokkaido pumpkin 2 pcs carrot 2 pcs sweet potato 1 pcs onion 2 cloves garlic 150 ml whipping cream 1 cube vegetable broth 1 pinch oregano, basil, curry pepper to taste salt, ground black pepper 2 tbsp olive oil

step

1. Peel the pumpkin, carrots and sweet potatoes and cut into small cubes. Peel and finely chop the onion and garlic. Fry the onion and garlic in hot olive oil in a saucepan. After a while, add the Vegetable Recipes and sauté briefly. 2. Add enough water so that the Vegetable Recipes are submerged under water. Add a bouillon cube, salt to taste, basil, oregano and curry spices. Bring the soup to a boil and simmer, covered, over medium heat for about 25 minutes. 3. Afterwards, wean the soup, blend with a stick blender and soften with cream. Let it go through the boil and serve.