Creamy Pumpkin Potato Soup
Soup
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Cook Time
55 min
Servings
6
Difficulty
Easy
Prep Time
25 Min
Description
This creamy pumpkin potato soup is a real feel-good dish for the cold season! The Hokkaido pumpkin gives the soup a wonderfully sweet note, which is perfectly complemented by the potatoes and carrots. I love how quick and easy this soup is to prepare - ideal for a quick lunch or dinner. The soup is vegetarian and can be prepared well in advance. If you like, you can add a dash of cream for an extra creamy consistency. A few chopped parsley as a topping round off the dish. Simply tastes delicious!
Ingredients (12 ingredients)
-
1 kg Hokkaido pumpkin
-
2 piece Onions
-
4 piece Potatoes
-
2 piece Carrots
-
30 g Butter
-
1.25 Liter Water
-
to taste Salt
-
to taste Pepper
-
to taste Sugar
-
to taste Nutmeg
-
100 ml Cream
-
2 tbsp Parsley chopped
Preparation (5 steps)
Prepare vegetables
Halve the pumpkin, remove the seeds and cut into rough pieces. Peel the onions, potatoes and carrots and also cut into cubes. The preparation is important so that everything goes quickly in the next step.
Sauté onions
Put 30 g butter into the mixing bowl and melt for 3 min./120°C/speed 1. Then add the diced onions and sauté for 3 min./120°C/speed 1.
Add vegetables and cook
Add the pumpkin pieces, potato cubes and carrot cubes to the mixing bowl. Add 1.25 liters of water and cook everything for 20 min./100°C/speed 1.
Puree soup
Puree the soup for 30 sec./speed 8-10 until a creamy consistency is achieved. If necessary, use the spatula to help.
Season and refine soup
Season the soup with salt, pepper, sugar and nutmeg. Add 100 ml and stir in for 1 min./90°C/gentle stir setting. Finally, sprinkle 2 tbsp chopped parsley over it.
Finished cooking? Great! 🎉
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Created by
Sophie Martin
1
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Kochbücher
Source
URL
External website
Allergens
- Milk
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