Cooking: Pumpkin and Potato Soup

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 99 kcal


  • 0,5 Hokkaido pumpkin
  • 250 g Waxy potatoes
  • 1 Fresh onion
  • 2 tbsp Herbal oil
  • 500 ml Vegetable broth
  • Or beef broth
  • 1 tbsp Herbal mixture
  • 1 tsp Lucky spice blossom mixture
  • Seasoned Salt
  • Ground white pepper
  • 2 tbsp Sour cream
  • Alternatively soy cuisine


  • Hot scrub or peel the pumpkin, then remove the seeds, then cut into bite-sized pieces. Peel the potatoes and cut them into pieces. Peel the onion and chop or chop it.
  • Heat the oil in a saucepan. First sauté the onions briefly, then add the pumpkin and potato pieces and sauté briefly as well.
  • Now pour in the broth. Stir in herbs and spices.
  • Bring to the boil and let simmer with the lid on over low heat for about 20-23 minutes (until the pumpkin and potatoes are cooked through).
  • Then turn off the stove and stir in the sour cream when it stops boiling.


Serving: 100gCalories: 99kcalCarbohydrates: 4.8gProtein: 0.9gFat: 8.5g
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Written by John Myers

Professional Chef with 25 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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