PUMPKIN CREAM SOUP
Ingrediants
5 servings
- One cooking oil shot
- 120 G leek
- 120 G Carrots
- 120 G celery
- 120 G Potatoes
- 1 Piece Pumpkin (0.5 kg)
- 1.0 liter vegetable soup (clear)
- 1 prize salt
- 1 prize pepper
- One reward, Nutmeg (grated)
PREPERATION
- Peel the pumpkin after cutting it in half and removing the pulp. After that, chop the halves into little pieces. Additionally, cut the celery, carrots, and potatoes into pieces after a thorough wash. The potatoes should now be peeled and cut into small cubes.
- All the vegetables will be sautéed for 3-5 minutes in a skillet that has been heated with a little oil. Once everything has been deglazed, add the hot vegetable soup and simmer for 25 minutes, or until the veggies are tender.
- Then, add the broth and vegetables to a big dish and use a hand blender to purée everything until a creamy soup is produced.
- Serve everything warm after seasoning with salt, pepper, and nutmeg.
