Pumpkin soup with carrots

ingredients

250 g butternut squash 250 g carrots 1 dl cream 1 cube broth to taste salt, pepper, sour cream, parsley

procedure

Peel the pumpkin and carrots, cut and put together to cook in water with broth. When they soften, blend everything into a mash. Season the finished dish with salt and pepper, if necessary, and add cream to soften. Garnish on the plate with sour cream and spinach.