Pumpkin and potato soup

Name: Pumpkin and potato soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Pumpkin; 500 g Potatoes; 1 Vegetable Onion; 2 TABLESPOONS clarified butter; 1 l Vegetable broth (instant); 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 100 g Whipped cream; 3 TABLESPOONS Pumpkin seeds

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Pumpkin
500 g Potatoes
1 Vegetable Onion
2 TABLESPOONS clarified butter
1 l Vegetable broth (instant)
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
100 g Whipped cream
3 TABLESPOONS Pumpkin seeds

Directions

1
Cut pumpkin into slices and remove seeds. Peel pumpkin and dice flesh. Peel, wash and chop the potatoes. Peel and chop onion. Fry pumpkin, potatoes and onion in hot clarified butter.
2
Pour in the stock, add the bay leaf and bring to the boil. Season with salt, pepper and lemon juice. Cook over medium heat for about 25 minutes. Remove bay leaf, puree soup and stir in cream.
3
Season if necessary. Serve as desired in a hollowed and carved pumpkin, sprinkle with pumpkin seeds.