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Hokkaido pumpkin soup

Name: Hokkaido pumpkin soup
Prep time: 30 min
Cook time: 20 min
Yield: 2
Ingredients: 300 g Hokkaido-Kürbis; 100 g Potatoes; 1 clove Garlic; 30 g Butter; 100 g Creme legere; 400 ml Water; 0.5 Tsp. Herbal mixture; 0.5 Tsp. Smoked paprika powder; 2 Tsp. Vegetable broth; 1 Tsp. Salt

Easy 5 December 2019

Preparation time

30 min

Cooking time

20 min

This hokaido potato soup is an ideal way to usher in autumn.

Ingredients for

300 g	Hokkaido-Kürbis
100 g	Potatoes
1 clove	Garlic
30 g	Butter
100 g	Creme legere
400 ml	Water
0.5 Tsp.	Herbal mixture
0.5 Tsp.	Smoked paprika powder
2 Tsp.	Vegetable broth
1 Tsp.	Salt

Step 1/9
Peel garlic cloves and chop into fine pieces.
Step 2/9
Peel the potatoes and remove the seeds from the pumpkin.
Step 3/9
Cut the potatoes and the pumpkin into pieces.
Step 4/9
Place potatoes and squash in a large saucepan with butter and sauté over medium heat for about 5 minutes.
Step 5/9
Mix 400 ml of broth and add to the pot.
Step 6/9
Put a lid on it and simmer for 20 minutes.
Step 7/9
Add salt, paprika powder and the herb mixture as well as the crème légère.
Step 8/9
Puree the soup in the pot with a blender to the desired consistency.
Step 9/9
Decorate the soup with chives or similar.