Carrot and pumpkin pot for little gourmets

Ingredients for 3 servings:

• 4 large potatoes
• ½ Hokkaido pumpkin(s)
• 4 large carrots
• 1 onion(s)
• 1 garlic clove(s)
• 150 ml Cremefine
• ½ bunch parsley
• 5 small meatballs
• e.g. vegetable broth
• e.g. salt and pepper
• n. B. Nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

day-child tested and delicious, the quantity is enough for 5 toddlers

Roughly dice the potatoes, Hokkaido, and carrots. Finely dice the onion and garlic. Combine everything in a saucepan with vegetable stock, just enough to cover, and bring to a boil. Simmer for 20 minutes. Drain some of the remaining vegetable stock and puree the rest. Add the Cremefine and mix in. You can play around with this, making the consistency a bit thicker or a bit more soupy. Season with salt, pepper, and nutmeg, and mix in the chopped parsley. Chop the meatballs and mix in. You can vary the dish with chopped Vienna sausages or even dumplings made from fresh bratwurst.