Pumpkin soup

for 8 Portions

Ingredients

• 1 veggie stock cube
• 1 kg pumpkin
• 200ml milk cream
• 2 carrots
• 1 l water
• salt and pepper

1. Cut the vegetables in squares.
2. Cook them in a liter water with the broth cube.
3. After cooking, and heving them smooth. Let it cool down, mix everything in a blender to make a cream.
4. Back to the pan, add the milk cream to the pumpkins and warm it up. 
5. Serve with croutons.