Pumpkin Soup
Soup
For two persons peel a small red kuri squash, four potatoes and one onion and cut them into small pieces. Melt one tablespoon of butter in a pot and add the vegetable pieces and roast them gently. Then add one cup of vegetable stock and let it simmer until the vegetables are soft (about 30 minutes). If necessary add some more water.
Now you can either just mash the potatoes for a coarse soup or use a hand-held blender to get a finer soup.
Toppings
Pumpkin soup goes very well with pieces of roasted bread, bacon or roasted pumpkin seeds.