Butternut – Potato – Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pumpkin meat (butternut)
- 4 medium potato (s)
- 1 medium carrot (s)
- 1 large onion (s)
- 1 liter vegetable stock
- 1 dash oil
- Marjoram, fresh
- Leaves, young the nasturtium
- Leaves, from Gundermann
- some savory
- Celery green, dried, shredded (in a mortar)
- 1 dash sweet cream
- salt and pepper
- nutmeg
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Peel and dice the pumpkin flesh. Also the potatoes. Peel the onion and cut into small cubes and also clean the carrot and cut into small cubes.
- Steam the onion and carrot in oil and then add the vegetable stock. Add the chopped potatoes and pumpkin meat and cook until soft.
- Season to taste with the spices. Then chop up the soup with a pounder or hand blender.
- Add the fresh, finely chopped herbs and the dried herbs and let simmer.
- Finally refine everything with the cream.
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