Summary

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

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Instructions

1. 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.
2. 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.
3. The dish can also be cooked and frozen in advance.