John Myers
Cooking: Pumpkin and Potato Soup
The perfect cooking: pumpkin and potato soup recipe with a picture and simple step-by-step instructions.
- 0,5 piece Hokkaido pumpkin
- 250 g Waxy potatoes
- 1 Fresh onion
- 2 tbsp Herbal oil
- 500 ml Vegetable broth
- Or beef broth
- 1 tbsp Herbal mixture TK
- 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.
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