Pumpkin Soup with Zucchini and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), Hokkaido
- 1 medium zucchini
- 3 large potato (s)
- 1 bunch parsley
- 1 onion (s)
- 1 cup sour cream or creme fraiche
- Vegetable broth
- salt
- pepper
- nutmeg
- some butter
- some oil, (pumpkin seed oil)
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin, zucchini and potatoes. Chop the parsley and onions into small pieces. Sauté the onion in a little butter, then add the diced vegetables, and finally the parsley.
- Subdue the whole thing a little further. Then deglaze with vegetable stock (so that the vegetables are covered) and season.
- Cook for about 20 minutes. Then puree and stir in the cream or creme fraiche and the pumpkin seed oil. Simmer briefly over a low heat.
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