Creamy Pumpkin Soup with Potatoes in Milk and Nuts
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
Creamy pumpkin soup with potatoes in milk and nuts
Ingredients
- Salad Potatoes - 3.5 oz
- Nutmeg - 17.6 oz
- Milk - 3 fl oz
- Onion - 1.8 oz
- Garlic - 1 clove
- Walnuts - 0.7 oz
- Herbs - 0.4 oz
- Salt - 0.2 oz
- Olive Oil - 4 tablespoons
Step by Step guide
Step 1
Bake the pumpkin in the oven or simmer until soft. Let it cool, then puree it with a blender or food processor until smooth.
Step 2
Peel the potatoes and simmer them in milk with a pinch of salt. Let them cool, then mash until smooth.
Step 3
Sauté the onion and garlic in olive oil until golden.
Step 4
Chop the walnuts.
Step 5
Combine the pumpkin and potato mixtures and heat them in a saucepan until warm.
Step 6
Add the sautéed onion and garlic, and mix well.
Step 7
Serve in a soup bowl, garnished with herbs and sprinkled with walnuts.
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