Wash the pumpkin, deseed and dice into uniform cubes.
Clean the carrots and onions and also dice them into uniform cubes.
Sauté the onions and carrots in butter. Then add the pumpkin cubes to fry briefly.
Add the chicken stock and season with salt.
Bring the vegetables to a boil and cook until soft.
Mix the soup. Taste and season if necessary.
Serve and enjoy!
- 5 cups chicken stock
- 14 ounces pumpkin
- 5 ounces carrots
- 5 ounces onions
- 1 ounce butter