Marianne'S Pumpkin Soup - Aka Kürbissuppe - cooking recipe

Ingredients

1 large onion
1 kg pumpkin flesh
1 large potato
herb stock, 7 deciliters or 7 vegetable stock, 1 cube
salt
pepper
3 -4 grated carrots
200 -250 200 -250 ml cream, substitute or 200 -250 ml creme fraiche
chopped chives

Preparation

Chop the onion - not too finely.
Cube the pumpkin.
Cube the potato.
Mix up the stock.
Grate the carrots and get the cream out of the fridge.
Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
When things start becoming slightly soft, add the stock.
Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
Let cook for about 30 minutes.
Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
Add the cream and the remaining 2/3 of the grated carrots and the chives.
Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
Serve with bread or add croutons to the soup.
PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.