Simple Pumpkin Cream Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat (e.. Hokkaido or butternut)
- 200 g crème fraîche (herb -)
- 2 liters water
- 2 cubes broth
- salt
- 300 g potato (s)
- possibly herbs
- possibly pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, cut into small pieces, also peel the potatoes and cut into small cubes. Boil a vegetable stock with 2 soup cubes (2 l water), then add the vegetables and cook for about 25-30 minutes until they are soft, until they disintegrate easily.
- Then add salt and creme fraiche, cook briefly and then puree. Finally, season with herbs (e.g. parsley) and garnish with pumpkin seeds if you like.
- The dish can also be cooked and frozen in advance.
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