Summary

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

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Instructions

1. 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.
2. 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.
3. 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.