Food list for 4 servings
- 1 Hokkaido pumpkin
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of butter
- 1 potato
- 1 liter of vegetable stock
- 1 pinch of salt and pepper
1. Prepare ingredients
Divide the Hokkaido pumpkin into eight pieces, peel and remove the seeds. Then chop the pulp into large pieces.
Peel the onion and chop finely.
Peel, wash and cut the potato into large pieces.
2. Roast the pumpkin in the oven
Now put the pumpkin pieces in a greased, ovenproof dish. Season with salt and pepper, brush with a little olive oil and add two cloves of garlic. Roast the whole thing in the oven at 180 degrees Celsius for about 40 minutes.
3. Melt the butter
In the meantime, melt the butter in a saucepan or large pan.
4. Roast the onion
Now sauté the onion pieces in it until translucent.
5. Add the potato pieces
Then add the potato pieces and fry them briefly.
6. Pour the vegetable stock
Then deglaze the whole thing with the vegetable stock, bring to the boil and simmer for about 20 minutes.
7. Add the pumpkin
Then take the pumpkin out of the oven, put the soft pumpkin pieces in the pan and squeeze the garlic out of the skin. Let the vegetables simmer again briefly.
8. Puree the soup
Now finely puree the soup using a hand blender and season with salt and pepper.
9. Serve the soup
Season the soup to taste, arrange in soup bowls and stir in a dollop of sour cream.
Garnishing tip:
pumpkin cream soup Serve with bread croutons or sprinkled with pumpkin seeds.
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