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- Ingredients
- Recipe
- Small pumpkin squash1/2 unit(s)
- medium potato1 unit(s)
- Chopped Onion1 unit(s)
- Crushed Garlic Clove1 unit(s)
- Water1 l
- Vegetable broth1 unit(s)
- Chopped green onions1 unit(s)
- Salt to taste
- In a large pan, brown the garlic in a thread of oil and then add the chopped onion.
- Stir quickly and add the chopped pumpkin and potato.
- Put the water and let it boil, after boiling add the vegetable broth and stir.
- Let it cook with the lid on until the pumpkin and potato are cooked.
- Turn off the fire. And wait for it to cool down a bit.
- Then pour everything into a blender and blend until creamy.
- Pour into the pan again and cook for 3 minutes with the chives, add salt if necessary.
- Serve hot, with white cheese cubes and toast.
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