Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g potato (s)
- 400 g butternut squash (s), peeled and pitted
- 800 ml vegetable stock
- 100 g sour cream
- 2 small onions
- 2 small cloves garlic
- 2 tablespoon butter
- 1 tablespoon curry powder
- 1 pinch (s) salt
- Nutmeg, grated
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and pumpkin and cut into small cubes. Finely chop the onions and garlic.
- Sauté the onions and garlic in the butter until translucent, then add the pumpkin and cook for a moment. Pour in the broth. Add the potatoes and let simmer on a low heat for about 30 minutes.
- Now puree the soup and dilute it with broth or allow it to thicken. Remove the soup from the stove and stir in the sour cream. Season to taste with salt, pepper, curry and nutmeg.
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