Potato-pumpkin cream soup

Name: Potato-pumpkin cream soup
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 750 g Potatoes; 750 g Pumpkin; 250 g Carrots; 2 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 250 g Whipped cream; 1/2 (75 g) Becher Crème fraîche; 250 g Crab meat; 7-10 Tbsp Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

750 g Potatoes
750 g Pumpkin
250 g Carrots
2 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
250 g Whipped cream
1/2 (75 g) Becher Crème fraîche
250 g Crab meat
7-10 Tbsp Dill

Directions

1
Peel, wash and chop the potatoes. Pumpkin clean, wash and cut into pieces. Clean, wash and chop the carrots, potatoes, pumpkin and carrots in boiling broth for about 25 minutes. Puree potato-pumpkin-broth.
2
Season soup with salt, pepper and cayenne pepper. Add cream and bring to the boil again. Serve the soup in portions, with a dash of crème fraîche and prawns. Garnish with dill as desired