John Myers
Ingredients for 4 servings:
- 500 g pumpkin flesh, diced
- 300 g potatoes, diced
- ½ liter vegetable broth
- 200 g cream
- Parsley
- 1 pinch of nutmeg
- butter
- possibly carrot(s)
- possibly coconut milk
- possibly sunflower seeds or pumpkin seeds, roasted
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Hit for children
Quarter the pumpkin and (depending on size and need) cut each quarter (just one to start with!) into smaller 2-3 cm slices. Cut the core from the slices, peel off the outer edges, dice the flesh, and weigh them: 500 grams is plenty! Peel and dice the potatoes up to 300 grams (usually 3 medium-sized potatoes). Sauté the pumpkin cubes in butter, deglaze with vegetable stock. Add the potato cubes and cover all ingredients with vegetable stock; simmer for about 15 minutes, then puree everything (or pass it through a sieve). Add a touch of nutmeg (preferably freshly grated). Kids love this too and are happy to help! This basic recipe can also be enhanced with carrots and/or coconut milk; roasted sunflower or pumpkin seeds add a delicious finishing touch.
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