Winter Vegetable Cream Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (se) (Hokkaido), approx. 400-500g
- 2 medium carrot (s)
- 1 parsnip (s)
- 2 parsley root (s) (approx. 00 g in total)
- 1 medium potato (s), floury
- 1 leek stick (s), only the white it
- 2 medium onion (s)
- 1 liter vegetable stock
- 125 g crème fraîche
- lemon juice
- cream
- salt and pepper
- Nutmeg, grated
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash and cut the pumpkin. Remove the seeds and the stalk, cut the rest into cubes. Peel the carrots, parsnips, parsley roots and potatoes and cut into cubes. Wash the leek stick and cut the whites of it into rings. Peel and roughly chop the onions.
- Bring the carrots and potatoes to the boil in the vegetable stock. After 5 minutes add the parsley root, parsnip, leek and pumpkin. Continue cooking until the vegetables are soft. Then puree the vegetables with a hand blender. Then fold in the crème fraiche (tip: vegans can of course use a corresponding product based on soy or oats instead). If the soup is too thick, add a little more vegetable stock. Then season the soup with pepper, salt, nutmeg, sweet paprika powder and lemon juice. If desired, add the cream.
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