Pumpkin Cream Soup with Potatoes and Pumpkin Seeds
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
Pumpkin Cream Soup with Potatoes and Pumpkin Seeds
Ingredients
- Pumpkin - 17.6 oz
- Potato - 5.3 oz
- Milk - 7 fl oz
- Salt - 0.2 oz
- Shelled pumpkin seeds - 1.4 oz
- Ground Nutmeg - 0.4 oz
Step by Step guide
Step 1
Peel the pumpkin and cut it into pieces (about two centimeters).
Step 2
Cover the pumpkin with water so that it slightly covers the vegetables and cook until tender. Blend the cooked pumpkin into a puree.
Step 3
Peel the potato and simmer it in milk (100 ml), adding a pinch of salt. Mash the cooked potato into a puree.
Step 4
Toast the pumpkin seeds in a pan (without oil).
Step 5
Combine the pumpkin and potato mixture in a saucepan, add the remaining milk (100 ml), and heat to serving temperature.
Step 6
Serve in a soup bowl or in plates, sprinkle with seeds and nutmeg.
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