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Ingredients (4 servings)
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600 g Hokkaido Kürbis
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250 g Karotten
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100 g Zwiebeln gelb
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1 Stk. Frischkäse
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600 ml Wasser
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Öl, Salz, Pfeffer, Gemüsebrühepulver
Preparation
- Peel and halve the onions, chop in the mixing bowl for 3 sec / speed 5, then sauté with a little oil for 3 min / 120 °C / speed 1.
- Wash and deseed the pumpkin, and cut into pieces along with the peeled carrots. Add everything to the mixing bowl and chop for 5 sec / speed 5.
- Add water and spices and cook for 15 min / 100 °C / speed 1.
- Add cream cheese and gradually blend the soup finely for 30 sec / speed 5–10, season to taste and serve.
