Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pumpkin meat, diced
- 300 g potato (s), diced
- 0.5 liter ½ vegetable stock
- 200 g cream
- parsley
- 1 pinch (s) nutmeg
- butter
- possibly carrot (s)
- possibly coconut milk
- possibly sunflower seeds or pumpkin seeds, roasted
Print Recipe
Pin Recipe Instructions
- Quarter the pumpkin and (depending on size and need) cut quarters (only one at first!) Into smaller slices of 2-3 cm. Cut the core layer from the slices, peel off the outer edge, dice the pulp and weigh: 500 grams is enough! Peel and dice potatoes up to 300 grams (usually 3 medium-sized potatoes).
- Sauté the pumpkin cubes in butter, deglaze with the vegetable stock. Add potato cubes and cover all ingredients with vegetable stock; Let simmer for about 15 minutes, puree everything (or pass through a sieve). Add a touch of nutmeg (preferably freshly grated).
- Children also like that and are happy to help! This basic recipe can also be refined with carrots and / or coconut milk, and roasted sunflower or pumpkin seeds round it off.
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