American Pumpkin Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large pumpkins (butternut squash)
- 2 potato (s)
- 1 batate (s) (sweet potato)
- 2 carrot (s)
- 200 g bacon, diced
- 300 ml sweet cream
- 1 large onion (s)
- salt and pepper
- Paprika powder
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin. The easiest way is to halve, scrape out the kernels with a spoon and cook in salted water for 15 minutes. So you can simply scrape the pumpkin out of the shell.
- Peel the potatoes, sweet potatoes and carrots and cut into large pieces.
- Dice the onion and sauté with the bacon in a large saucepan. Add the pumpkin and other vegetables and fry everything well. Fill with water so that everything is covered with water and simmer for 45 minutes. Puree well with the hand blender, add the cream and season with salt, pepper, paprika powder and vegetable stock as desired.
- We also have fresh corn bread.
- I`ve also made this soup with Piepumpkins, Acornpumpkins and Hokkaido`s. A great success every time.
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