John Myers
Contents
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Ingredients
For serving
- 400 g Organic potatoes
- 200 g Red Onion
- 400 ml Poultry stock from the jar
- 2 piece Bay leaves
- 200 ml Cream
- Olive oil
- 80 g Freshly grated Parmesan
- Salt
- Chilli (cayenne pepper)
- Styrian pumpkin seed oil
Instructions
- Quarter the pumpkin, remove the stones. Cut the pumpkin, potatoes and onions into small pieces. Put some oil in a stock pot, add everything and heat. Then fill up with the stock and, if necessary, add some water, just enough to cover everything. Add the bay leaves and simmer for about 15 minutes.
- Now remove the bay leaves and pour in the cream, simmer with an open pot for another 5 minutes.
- Now puree the soup finely. Then stir in the grated Parmesan and season with salt.
- The soup has a fine, creamy consistency. Serve with a little chili powder and pour in pumpkin seed oil.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 8gProtein: 3.2gFat: 6.9g
