John Myers
Ingredients for 4 servings:
- 1 Hokkaido pumpkin(s)
- 6 potatoes
- 6 carrots
- 4 onions
- n. B. Mettenden
- 1 garlic clove(s)
- 1 tsp ginger powder
- 500 ml vegetable stock
- e.g. milk or cream
- salt and pepper
- nutmeg
- 1 handful of parsley
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
a recipe without coconut milk
Wash, peel, and dice the pumpkin, potatoes, carrots, and onions, and sauté in a little oil. Chop the garlic. Add the ginger powder and garlic and sauté. Deglaze with the vegetable stock and simmer for about 20 minutes. If desired, refine with a little cream or milk and puree. Season with salt, pepper, and nutmeg. Cut the mettenden sausages into thick slices, add to the soup, and cook. Garnish with parsley and serve with baguette, if desired. This is our favorite pumpkin soup recipe because it contains no coconut milk or sweeteners, such as apple juice.
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