Creamy, tasty pumpkin

Method

In a large saucepan, saute onions in oil until tender (1 minute) Add the sliced pumpkin, potatoes and carrots. Saute them for a few minutes, until the potatoes are tender. Cover the vegetables with some hot vegetable broth and cook for 30 minutes. When the vegetables are ready, blend them, add paprika and turmeric. In another bowl mix milk with sour cream, then lay it on the pumpkin soup.

Serving suggestion

Serve with crusty bread

Wine selection

What about vin burlé to warm up the coldest nights?