Name: Potato and pumpkin soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 shallot onion; 30 g of butter; 600 g potatoes; 400 g butternut or pumpkin; Splash of white wine (optional); 200 ml full cream; 1 litre of broth; salt; pepper; chives

Finely chop the onion and add it to the pot with the butter. Set the pot to medium heat and let the onions slowly turn glassy, which should take about five minutes.
Peel the potatoes and the pumpkin/butternut, then chop them into cubes, and add them to the onions.
Turn the heat up to medium-high and then add a splash of white wine, if using.
Let the wine cook off for a couple of minutes, then add the broth. Or add the broth directly if you are not using the wine.
Let this simmer for another 20 minutes or so, until the potatoes and pumpkin are soft.
Use a blender or hand mixer to purée the soup.
Add the cream, salt and pepper to taste, add the chives (freshly chopped or dried are fine) and thoroughly mix.

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