Summary

Ingredients

• 650 g pumpkin meat, diced
• 200 g potato (s), diced
• 1 tablespoon butter
• 1 liter vegetable broth
• 1 onion (s), roughly chopped
• Salt and pepper, whiter from the mill
• 1 pinch (s) nutmeg
• 1 pinch (s) ground coriander
• 2 tablespoon sour cream

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Instructions

1. Fry the onion in butter, add the spices, add the pumpkin and potatoes and continue to fry everything. Deglaze with the vegetable stock and continue cooking until the pumpkin and potatoes are tender. Then puree, bring to the boil again, season to taste and serve.
2. Put a dollop of sour cream on each plate.