in Soup Recipes

Pumpkin and kohlrabi soup with Parmesan and two kinds of potatoes

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Ingredients for 4 servings:

  • ½ Hokkaido pumpkin(s)
  • 2 m.-large kohlrabi
  • 2 onions
  • 2 m.-sized potatoes
  • 1 m.-sized sweet potato(s)
  • 1 liter of water or vegetable broth
  • 200 g sour cream
  • 2 tbsp Parmesan, grated
  • salt and pepper
  • 4 sprigs of parsley
  • some Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Deseed and roughly chop the pumpkin. Peel and roughly chop the kohlrabi, onions, and potatoes. Place on a baking sheet lined with parchment paper. Bake in the oven at 200°C for about 30 minutes. Then place the vegetables in a blender. Add sour cream, water, and Parmesan cheese. Blend and season to taste. Serve on plates sprinkled with parsley and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pumpkin and kohlrabi soup with Parmesan and two kinds of potatoes