Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 6 potato (s)
• 6 carrot (s)
• 4 onion (s)
• Mettenden
• 1 clove garlic
• 1 teaspoon ginger powder
• 500 ml vegetable stock
• milk or cream
• salt and pepper
• nutmeg
• 1 handful parsley
• oil

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Instructions

1. Wash, peel and dice the pumpkin, potatoes, carrots and onions and sauté in a little oil. Chop the garlic. Add the ginger powder and the garlic and sauté. Now deglaze with the vegetable stock and simmer for about 20 minutes. Refine and puree with a little cream or milk, if you like. Season to taste with salt, pepper and nutmeg. Cut the meatloaf into thick slices, add to the soup and cook. Garnish with parsley at the end and serve with baguette if necessary.
2. This is our favorite recipe for pumpkin soup because it doesn`t contain coconut milk or a sweet component, such as: B. apple juice contains.