From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Soup with Potatoes and Carrots
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Instructions
1
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Wash the Hokkaido pumpkin thoroughly, cut it in half, and scoop out the seeds. Cut 10–14 oz of the pumpkin flesh into roughly ½–¾ inch cubes. Wash or peel the carrots, cut them in half lengthwise, and slice them. Peel the potatoes and cut them into small cubes. Peel the onion and garlic clove and finely dice them.
2
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Heat the oil in a pot. Add the diced onion and garlic with a pinch of salt and sauté until translucent. Add the pumpkin, carrots, and potatoes, crumble the bouillon cube over the pot, and cook the vegetables for 3–4 minutes, stirring occasionally.
3
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Add the water to the vegetables and stir well. Reduce the heat, cover, and let the soup simmer gently for 25–30 minutes, until the vegetables are very tender.
4
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Reduce the heat to low and carefully puree the soup with an immersion blender until smooth. Stir in the cream and season the soup with salt and pepper to taste.
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Low-Cholesterol
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