Pumpkin Cream Soup from Nutmeg Squash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g pumpkin (se) (nutme squash)
- 250 g potato (s)
- 2 carrot (s)
- 2 onions)
- 750 ml vegetable stock
- salt and pepper
- cinnamon
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin. Peel the potatoes, carrots and onions as well. Cut the vegetables into pieces and place in a saucepan with the vegetable stock. Bring the whole thing to a boil and simmer for about 20 minutes.
- Take the pot off the stove and puree the vegetables with a hand blender (possibly a potato masher). Season with salt, pepper and cinnamon to taste. Finally stir in the cream. Fresh baguette bread goes well with it.
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