Contents
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Ingredients
- 1 Pc. Hokkaido pumpkin
- 5 Pc. Small potatoes
- 3 Pc. Small onions
- 2 Pc. Carrots
- 1 Pc. Leek
- 0,166667 Pc. Celeriac fresh
- 1 cm Ginger (sliced)
- 3 cups Water
- 1 tbsp Vegetable broth
- 1 cups Whipped cream
- Salt
- Pepper
- Cayenne pepper
- Parsley
Instructions
- Peel the potatoes, carrots and onions
- Cut the pumpkin, potatoes, carrots, onions, celery and leek into cubes
- Put in the crockpot, add the ginger. Add water, vegetable stock, salt, pepper, cayenne pepper.
- Cook on low 7.5 h in the crockpot.
- Puree everything, add the cream, add the parsley, season with salt and pepper.
- Bon appetit! I serve with green salad and bread.
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 0.8gProtein: 0.5gFat: 6.8g