creamy pumpkin soup

ingredients

  • 1 orange pumpkin (for example Hokkaido)
  • 2 potatoes
  • 1-2 onions
  • vegetable stock
  • Seasoned Salt
  • oil
  • Whipped cream (alternatively cream-fraiche or similar)

The figures refer to a smaller pumpkin (in the unpeeled state so 1200-1500g). If you have a big pumpkin, you should adjust the quantities accordingly.

preparation

So you peel the pumpkin first, remove the kernels and the fibrous stuff in the middle and cut the pulp into pieces. Then peel the raw potatoes and onions and cut into pieces. Potatoes, pumpkin and onions are steamed for about 10 minutes in a bit of oil. Then you pour with vegetable broth, and so much that all the pieces are well covered.

Now you can switch the temperature back a bit and after 30 minutes poke into the potato and pumpkin pieces with a sharp knife. If this is easy, they are through and you hold the hand blender in the pot and mashed the whole well.

The mass becomes a little firmer, so you can add water if needed. Now you taste the soup with cream (not beaten) and herbal salt and finished is a delicious hammer autumn soup.

tipIf you have guests, it looks great when you serve the soup in the pumpkin from which you used the pulp. To do this, you must remove the stalk like a lid of the pumpkin and carefully scrape the pulp. This needs a bit of tact, because the "wall" should not be too thin. The finished soup you can then fill in the washed pumpkin, cut into the lid a small edge for the trowel, and serve.

Creamy pumpkin soup | March 2024