Spanish Pumpkin Soup

Remove the peel from the pumpkin, remove the seeds with the fibers. Cut the pumpkin flesh into small pieces. Peel and dice the onions and sauté them in the cooking fat until light. Add the pumpkin pieces, also sauté a little, then pour about 2.5 l of water. Remove the peel from the raw potatoes, cut them into slices and add them. Blanch the tomatoes with boiling water, peel them and squeeze out the seeds. Add the pulp to the soup with the tomato pulp. Add the spices with chicken broth (or a little bit of grained clear soup), make the whole thing quiet for at least 30 minutes.

Fish the bay leaves out of the clear soup and put the soup into the hand mixer, blend it, pour it back into the pot and let it bubble up. Add the liquid cream and let it boil up again. Be careful, it boils over easily! Add more seasoning. Very fine: add a knob of fresh butter last. To serve, place a little whipped cream in the center.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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