Buy all ingredients right below the recipe
Ingredients
- 1 Hokkaido pumpkin
- 1L vegetable broth
- 2 potatoes
- 2 onions
- 1 garlic clove
- 2 tbsp butter
- half a bunch of parsley
- 100ml whipping cream
- Salt
- Pepper
- Nutmeg
Preparation
- 1First, wash and halve the pumpkin, then use a spoon to remove the pulp with the seeds. Cut the two pumpkin halves into cubes, and peel and dice the potatoes. Finely chop the onion and garlic.
- 2Heat the butter in a pot and sauté the onion. Add the pumpkin and potato cubes along with the garlic, sauté briefly, then deglaze with vegetable broth.
- 3Now let the soup simmer over medium heat for about 20 minutes until the potatoes and pumpkin are soft. Meanwhile, wash and finely chop the parsley.
- 4Once the potato and pumpkin pieces are cooked, finely puree them with an immersion blender. Then refine the soup with whipping cream and add a little more vegetable broth or water to achieve the desired consistency.
- 5Season the finished soup with salt, pepper, and nutmeg, and garnish with the chopped parsley.
