Vronis Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 7 potato (s)
- 2 teaspoons vegetable stock
- 1 package bacon, diced or lean diced ham
- 1 large onion (s)
- water
- salt and pepper
- fat
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash Hokkaido very well and cut in half. Then scrape out the seeds with a spoon and cut into 2-3 cm cubes. Peel and wash the potatoes and cut into pieces the same size as pumpkin.
- Sauté the onions in a little fat until translucent. Deglaze with a little water. Add the Hokkaido and potatoes. Top up with enough water to cover about two-thirds of the pumpkin and potato cubes. Add the vegetable stock, stir, put the lid on and cook over medium heat for about 15-20 minutes. Don`t cook mushy!
- Remove from heat and mash with the potato masher. Possibly add water if it is too thick. I like it when there are still a few pieces left, so I don`t mash it.
- Add the bacon and bring to the boil again. Season to taste with salt and pepper.
- I like this soup best when reheated the next day.
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