Saffron Pumpkin Soup

Remove the peel from the pumpkin and cut into small cubes. Chop the onions. Remove peel from carrots and potatoes and cut into small pieces.

Lightly sauté onion in olive oil, add remaining vegetables, sauté again lightly. Bouillon cubes in water melt and to the vegetables form.

Add saffron, lightly, add water if necessary. When the vegetables are cooked, mix everything with a hand blender, season and refine with cream.

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