Creamy, Fruity Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat (Hokkaido - approx. 0% the total weight is a cut)
- 125 g carrot (s)
- 125 g parsnip (s)
- 300 g potato (s), floury cookin
- 200 g sweet potato (s)
- 1 medium onion (s), red
- 1 liter vegetable stock
- 100 ml cream, alternatively milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, remove the tip of the head and the base at the bottom, cut out damaged areas. Then cut the pumpkin in half and remove the seeds and fibers with a tablespoon, cut into wedges and dice them. The bowl can be used without hesitation! Dice the potatoes, parsnips, sweet potatoes and carrots as well. The size of the cubes should be such that they can be pureed later, approx. 3 x 3 cm.
- Chop the onions and fry them in a saucepan, they can turn black just before they are. Add the vegetable stock to the onions and bring to the boil. Add the diced vegetables and simmer everything together for 20 minutes. Then puree and add cream as desired, alternatively milk. If the soup is too creamy, dilute with vegetable stock.
- A splash of balsamic vinegar goes wonderfully with it.
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