Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido)
• 200 g potato (s)
• 0.75 liter ¾ vegetable stock
• 125 ml cream
• salt and pepper
• Garlic powder

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Instructions

1. 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.