Summary

Ingredients

• 500 g pumpkin (se)
• 1 small onion (s), finely chopped
• 1 leek, cut into rings
• 1 carrot (s), coarsely grated
• 1 celery, just a small part it or a celery leaf.
• 2 potatoes, finely grated
• 100 g cream, lihtly whipped
• salt and pepper
• dill
• 1 teaspoon black cumin

Print Recipe Pin Recipe

Instructions

1. Peel the pumpkin and cut into small cubes.
2. Lightly sauté the onions, leeks, celery and carrots in the hot oil. Add the pumpkin and sauté for a short time. Now add the potatoes. Season with pepper and salt, add water or meat stock. Let everything cook for 10 minutes.
3. Stir in plenty of fresh or dried dill and cream.
4. Sprinkle black cumin on the ready soup in the plate.
5. Note: Like Hakkaido, bishop`s hat is one of the best types of pumpkin