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Hokkaido pumpkin soup Auto translated

Easy 5 December 2019
Preparation time
30 min
Cooking time
20 min

This hokaido potato soup is an ideal way to usher in autumn.

300 g Hokkaido-Kürbis
100 g Potatoes
1 clove Garlic
30 g Butter
100 g Creme legere
400 ml Water
0.5 Tsp. Herbal mixture
0.5 Tsp. Smoked paprika powder
2 Tsp. Vegetable broth
1 Tsp. Salt
  • Step 1/9

    Peel garlic cloves and chop into fine pieces.

  • Step 2/9

    Peel the potatoes and remove the seeds from the pumpkin.

  • Step 3/9

    Cut the potatoes and the pumpkin into pieces.

  • Step 4/9

    Place potatoes and squash in a large saucepan with butter and sauté over medium heat for about 5 minutes.

  • Step 5/9

    Mix 400 ml of broth and add to the pot.

  • Step 6/9

    Put a lid on it and simmer for 20 minutes.

  • Step 7/9

    Add salt, paprika powder and the herb mixture as well as the crème légère.

  • Step 8/9

    Puree the soup in the pot with a blender to the desired consistency.

  • Step 9/9

    Decorate the soup with chives or similar.

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