Creamy Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg pumpkin meat
- 500 g carrot (s)
- 1 kg potato (s)
- 2 onions)
- 2 tablespoon butter
- 2 liters vegetable stock, instant
- 0.5 ½ cup milk
- salt and pepper
- possibly pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into wedges, peel and core. Dice into small pieces of pumpkin. Peel, wash and cut the carrots, onions and potatoes into small pieces. Peel and dice the onions.
- Heat the fat and sauté the onion cubes in it. Add the stock and bring to the boil.
- Now add the pumpkin, carrots and potatoes. Season with salt and pepper. Let simmer for about 20 - 30 minutes, turning the heat down on a low flame. Puree the soup with a hand blender, add milk and season to taste.
- Serve hot. If you like, you can sprinkle pumpkin seeds on top before consumption.
- Tip: If you use cream instead of milk, the soup will be even creamier. I skip it because of the calories.
- Of course, you can also leave the pumpkin whole and later make a Halloween pumpkin out of it. Then you have to scrape out the pulp with a spoon.
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