Cream of Pumpkin Soup

1. pumpkin pulp and peeled carrots cut into pieces. In a saucepan with clear soup, spice ingredients and whipping cream boil, about 20 min Roecheln.

2. simmer potato cubes in salted water for about ten minutes. Roast drained with spring onion rings in hot fat for approx. 5 min.

Remove spice ingredients from soup. Grind soup. Season to taste. Serve with the vegetables and pumpkin seeds.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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