in Soup Recipes

Pumpkin and potato soup made from oven-baked vegetables

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Ingredients for 4 servings:

  • ½ Hokkaido pumpkin(s)
  • 3 m.-sized potatoes
  • 2 onions, red
  • 1 liter of water or vegetable broth
  • 150 ml cream
  • salt and pepper

Instructions

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

simple and aromatic

Deseed and roughly chop the pumpkin. Peel and roughly chop the potatoes and onions. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (top/bottom heat) (180°C fan-assisted) for approximately 25-30 minutes. The time may vary depending on the size of the pieces. Once the tray has cooled slightly, combine all ingredients with the liquid in a bowl and mix. Season to taste and heat briefly.

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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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