Pumpkin soup with carrot

Name: pumpkin soup with carrot
Total time: 35 min
Yield: 6
Ingredients: 4 tablespoon olive oil; 1 onion; 1 pumpkin; 2 winter carrot; 2 Apple; 1 piece mace; mespoint nutmeg powder; 1 liter vegetable stock; 1 liter herbal broth; 3 tablespoon flat leaf parsley; 3 tablespoon fresh spinach; 6 tablespoon creme fraiche; 6 tablespoon cream

Ingredients

4 tablespoon olive oil
1 onion
1 pumpkin
2 winter carrot
2 Apple
1 piece mace
Mespoint nutmeg powder

1 liter vegetable stock
1 liter herbal broth
3 tablespoon flat leaf parsley
3 tablespoon fresh spinach
6 tablespoon creme fraiche
6 tablespoon cream

Directions

Heat the olive oil in a large soup pot and fry the onion glassy.
Add the pumpkin, winter carrot and apple and stir-fry approximately 3 minutes.
Add the mace, pour the stock and let it simmer for about 20 minutes.
Remove the mace from the pan and puree the soup. Season to taste with salt and freshly ground pepper.
Divide the soup over 6 bowls and sprinkle before serving with the parsley and possibly 1 tablespoon crème fraîche.
Tasty with coarse brown bread, sprinkled with olive oil mixed with pressed garlic.