Kürbis-Crémesuppe

Name: Kürbis-Crémesuppe
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 g Pumpkin; 1 medium onion; 200 g Potatoes; 2 TABLESPOONS Oil; 3-4 Tsp Vegetable broth; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Lime or lemon juice; 5-7 TABLESPOONS Whipped cream; 7-10 Tbsp Lime or; 7-10 Tbsp lemon slices, mint; 7-10 Tbsp and chili

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

700 g Pumpkin
1 medium onion
200 g Potatoes
2 TABLESPOONS Oil
3-4 Tsp Vegetable broth
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Lime or lemon juice
5-7 TABLESPOONS Whipped cream
7-10 Tbsp Lime or
7-10 Tbsp lemon slices, mint
7-10 Tbsp and chili

Directions

1
Peel and core the pumpkin. Wash and cut into cubes. Peel, wash and dice onion and potatoes
2
Heat the oil in a pot. Brown the onion, pumpkin and potatoes. Deglaze with 3/4 l water, bring to the boil. Stir in broth and simmer covered for about 20 minutes
3
4-5 tablespoons pumpkin and potatoes from the broth lift. Mash the rest of the vegetables in the broth. Season to taste with salt, pepper and citrus juice
4
Whip the cream lightly. Arrange the soup in portions and refine with the cream. Sprinkle the remaining vegetable cubes over the soup. Garnish with citrus slices, mint and chilli. Served with: banana and coconut chips
5
Now the pumpkin season begins! They are harvested until November. Whole pumpkins can be stored cool and dry for several months. It is best to freeze parts of the pumpkins. Cut into cubes and cook briefly