Pumpkin Soup with Sour Cream

1. 

olive oil 2 tbsp • onion 3.5 oz (100 g) • bay leaf 1 pc

Saute the onion with bay leaf in olive oil until glasslike.

2. 

carrots 10.5 oz (300 g) • beef bouillon 0.25 oz (10 g)

Grate the carrot and add into the saucepan. Fry for a while and after that pour in a water. Add bouillon or beef stock instead of water.

3. 

hokaido pumpkin 10.5 oz (300 g) • dill • ground black pepper • salt

Meanwhile carrot is cooking, grate the pumpkin and add into the saucepan. Season with dill, salt and black pepper. Cook for another 15 minutes.

4. 

sour cream (fat 14-18%) ¾ cup (200 ml)

Discard the bay leaf and with hand mixer mix the content of saucepan together with sour cream. Bring to a boil (cca 5 minutes) and it can be served.