Pumpkin Cream Soup from Childhood
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pumpkin (se) (Hokkaido)
- 200 g potato (s)
- 0.75 liter ¾ vegetable stock
- 125 ml cream
- salt and pepper
- Garlic powder
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and potatoes, cut into cubes and cook in the vegetable stock for about 20 minutes. Then puree the soup and peel off with the cream. Season to taste with salt, pepper and garlic.
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