Ingredients:
2 carrots
1 onion
30g butter
1 cube vegetable bouillon
1/2L water
3 tbsp sour cream
salt
pepper
1.5kg pumpkin
1 garlic clove
3 pinches of nutmeg
2 medium to large potatoes
Preparation:
Step 1 – Sauté the pumpkin cubes, onion and garlic in butter.
Step 2 – Add vegetable bouillon, carrots in round slices, potatoes in small pieces, lightly salted and peppered with nutmeg, and cook until the pumpkin is tender.
Step 3 – Puree in a mixer.
Step 4 – Add sour cream to make the soup creamier.
Step 5 – Heat and serve, decorated with chopped parsley or chives.
Utensils:
1 ladle
1 immersion blender (bestsellers)
1 heating blender (top-rated heating blenders)
1 regular blender (bestsellers)
1 electronic slow cooker (bestsellers)
1 kitchen scale (top-rated kitchen scales)