Pumpkin cream soup with carrots and potatoes Recipe
Recipe Ingredients for Pumpkin cream soup with carrots and potatoes
| Amount | Ingredient |
|---|---|
| 1 pc | Hokkaido pumpkin |
| 300 grams | Carrots |
| 300 grams | Potatoes |
| 1 pc | Onion |
| L 1 | Broth |
| some | Salt and pepper |
| One Bch | Cream |
| some | fresh ginger |
| some | Oil for frying |
Pumpkin cream soup with carrots and potatoes Recipe Directions
Wash the pumpkin, and cut free from the core house with shell into pieces. The carrots and the potatoes peeled and cut into pieces too. Dice the onion.
Heat the oil in a large saucepan, fry the onion in it. Pumpkin and carrot and potato pieces and add fry also. Season with salt and pepper. Then pour in the broth and add the ginger. Simmer for about 30 minutes. Stirring occasionally.
Then take the ginger from the pot (if you like, it can also blend with) and puree the soup fine. Season to taste with the cream. Sprinkle with parsley and serve hot.
