in Soup Recipes

KKK pumpkin, potato and carrot soup

updated

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 500 g potatoes, waxy
  • 6 m.-sized carrot(s)
  • 3 processed cheese corners
  • 250 ml vegetable broth, approx.
  • 100 g smoked salmon
  • 1 cup of cream, approx. 200 ml
  • salt and pepper
  • curry powder
  • Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

easy to prepare

Peel the pumpkin, potatoes, and carrots and cut them into small cubes. (I peel the pumpkin too, although it’s not really necessary.) Place everything in a pot, add vegetable stock, and bring to a boil. Once the vegetables are tender, puree everything with a hand blender and add the cream cheese to give the soup a nice creaminess. Season the soup with curry powder and paprika. Cut the salmon into small strips and add it to the soup. Top with a small dollop of whipped cream.

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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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