Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pumpkin (se)
- 2 potato (s)
- 1 leek
- 2 tablespoon clarified butter
- Caraway seed
- coriander
- Pepper, whole
- 1 sprig thyme
- 1 liter vegetable stock
- salt
- pepper
- 100 ml cream
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin, potato and leek into small pieces and sauté in clarified butter until translucent. Crush caraway seeds, coriander and peppercorns in a mortar and pour over the vegetables together with the sprig of thyme. Simmer in a closed pot for about 20 minutes over low heat. Deglaze with the broth and bring to the boil. Let it steep for another 20 minutes with the pot open.
- Puree the vegetables, season with salt and pepper. Before serving, fold in the cream and sprinkle with parsley.
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