1. 1

   Step 1

   Halve the 1.2 kg Hokkaido pumpkin, remove the seeds, and cut the flesh into coarse cubes.

2. 2

   Step 2

   Peel the 1 onion and chop it finely.

3. 3

   Step 3

   Melt 2 tbsp butter in a large pot over medium heat.

4. 4

   Step 4

   Add the pumpkin cubes and the chopped onion to the pot and sauté for 5 minutes.

   Timer 5 min
5. 5

   Step 5

   Pour in 1 l vegetable broth and bring the soup to a boil.

6. 6

   Step 6

   Reduce the heat and let the soup simmer for 20 minutes until the pumpkin is soft.

   Timer 20 min
7. 7

   Step 7

   Remove the pot from the heat and purée the soup until smooth.

8. 8

   Step 8

   Season the soup with salt and pepper to taste.

9. 9

   Step 9

   Stir in the 100 ml heavy cream before serving.

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