Pumpkin and Potato Soup Made from Oven Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ Hokkaido pumpkin (se)
- 3 medium potato (s)
- 2 onion (s), red
- 1 liter water or vegetable stock
- 150 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Core and roughly cut the pumpkin. Peel and roughly cut the potatoes and onions. Place on a baking sheet that has previously been covered with baking paper.
- Bake in a hot oven at 200 ° C top / bottom heat (180 ° C convection) for approx. 25 - 30 minutes. The time may vary depending on the size of the pieces.
- After the tray has cooled down a bit, put all the ingredients in a container with the liquid and mix. Season to taste and heat briefly.
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