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🍽️ Quick Hokkaido Pumpkin Soup

149 kcal · 55 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin(s)
• 2 medium-sized onion(s)
• 4 medium-sized potato(es)
• 2 carrot(s)
• 30 g butter
• 1.25 Liter Water
• Salt and Pepper
• Sugar
• Nutmeg
• 100 ml Cream
• 2 tbsp Parsley (chopped)

Instructions

1. 1. Cut the Hokkaido pumpkin in half lengthwise.
2. 2. Remove the seeds from the inside.
3. 3. Coarsely grate the firm flesh.
4. 4. Include the skin as well, since it is edible.
5. 5. Use a food processor to handle the hard flesh.
6. 6. Peel the onions, potatoes, and carrots.
7. 7. Cut the peeled vegetables into small cubes.
8. 8. Melt the butter in a pot.
9. 9. Sauté the onion cubes in the hot butter.
10. 10. Add the rest of the cut vegetables to the pot.
11. 11. Fry the vegetables briefly together.
12. 12. Pour the water into the pot.
13. 13. Let the soup cook for about 20 minutes.
14. 14. Puree the finished soup finely with a hand blender.
15. 15. Season the soup to your personal taste.
16. 16. Stir the cream into the soup.
17. 17. Sprinkle fresh parsley over the finished soup.

Nutrition per serving

• kcal: 149
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 20 g