John Myers
Ingredients for 3 servings:
- 700 g Hokkaido pumpkin(s)
- 1 m.-sized potato(s)
- 2 m.-sized carrot(s)
- 750 ml vegetable stock
- some cream
- salt and pepper
- Lemon pepper
- nutmeg powder
- some butter
- 1 handful of pumpkin seeds
- some pumpkin seed oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Peel the potatoes and carrots and dice finely. Deseed the pumpkin and dice finely. Melt a little butter in a saucepan and sauté the pumpkin cubes. Add the potatoes and carrots and sauté briefly. Add the vegetable stock and cook until al dente. Meanwhile, roast the pumpkin seeds in a pan without adding any fat. Let the soup cool slightly, then puree with a blender or hand blender until smooth. Season well and stir in the cream. Garnish with a few drops of pumpkin seed oil and the roasted pumpkin seeds and serve.
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