Carrot and pumpkin soup

with tarragon

For 4 servings

1 potato (floury)

400 g of Hokkaido pumpkin

200 g carrots

3 shallots

2 cloves of garlic

2 tbsp olive oil

2-3 tablespoons of pastis

600 ml vegetable stock

2 sprigs of thyme

1 sprig of oregano

1 sprig of rosemary

1 sprig of tarragon

salt

pepper

approx. 2 tbsp lemon juice

some grated lemon peel from an organic lemon

150 g crème fraîche

Preparation time: approx. 20 minutes
plus cooking time: approx. 15 minutes

Per serving approx. 250 kcal / 1047 kJ 4 g E, 19 g F, 15 g KH

1 Peel and wash  potato. Wash the pumpkin, cut in half and scoop out the seeds. Wash and peel the carrots. Peel the shallots and garlic. Dice all ingredients. Heat the oil in a large saucepan and sauté the shallots and garlic briefly. Add the potatoes, carrots and pumpkin (with the Hokkaido pumpkin you can eat the skin). Deglaze with pastis and fill up with broth.

2 Wash   sprigs of herbs and shake dry, put a sprig of thyme aside for decoration, add the remaining herbs. Let everything simmer for about 15 minutes over low heat. Remove the herb sprigs, puree the soup and season with salt, pepper, lemon juice and zest. Stir in 100 g of crème fraîche. Divide the soup into bowls, garnish with a dollop of crème fraîche and sprinkle with thyme. Baguette tastes good with it.