Carrot and Pumpkin Pot for Little Gourmets

Summary

Ingredients

• 4 large potato (s)
• 0.5 ½ Hokkaido pumpkin (se)
• 4 large carrot (s)
• 1 onion (s)
• 1 clove garlic
• 150 ml cremefine
• 0.5 ½ bunch parsley
• 5 small meatball (s)
• vegetable broth
• salt and pepper
• nutmeg

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Instructions

1. Roughly dice the potatoes, Hokkaido and carrots. Finely dice the onion and garlic.
2. Cover everything in a saucepan with the vegetable stock and bring to the boil. Let simmer for 20 minutes.
3. Pour off some of the vegetable stock remaining in the pot and puree the rest. Add the Cremefine and mix in. Here you can play a little, make the consistency a little firmer or a little more soupy. Season with salt, pepper and nutmeg and mix in the chopped parsley. Cut the meatballs into small pieces and mix in.
4. You can vary the dish with chopped Viennese sausages or with dumplings made from fresh bratwurst.