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Ingredients (4 servings)
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500 g Hokkaido Kürbis
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200 g Karotten
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100 g Gelbe Zwiebeln
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100 g Maroni
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1 Stk. Frischkäse
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600 ml Wasser
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20 ml Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel and halve the onions, then chop in the mixing bowl for 5 sec/speed 5. Scrape down the sides with the spatula, add oil and sauté for 3 min/120 °C/speed 1.
- Wash the pumpkin, remove the seeds and cut into coarse pieces. Peel the carrots and cut into pieces. Add both to the mixing bowl and chop for 10 sec/speed 5.
- Add water, salt and pepper and cook for 18 min/100 °C/speed 1.
- Add cream cheese and nutmeg and puree the soup gradually for 1 min/speed 5-9 until smooth. Coarsely chop the chestnuts, stir in, heat for 2 min/90 °C/reverse/speed 1 and serve.
