Carrot and Pumpkin Pot for Little Gourmets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Roughly dice the potatoes, Hokkaido and carrots. Finely dice the onion and garlic.
- Cover everything in a saucepan with the vegetable stock and bring to the boil. Let simmer for 20 minutes.
- 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.
- You can vary the dish with chopped Viennese sausages or with dumplings made from fresh bratwurst.
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