Pumpkin soup with cream
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ingrediencie
1 pk hokkaido pumpkin 1 pk zucchini 2 cloves garlic 30 g butter 2 pk potatoes 1 cube vegetable broth 150 ml cooking cream 1 tbsp plain flour 1 KL dried parsley to taste vegeta to taste salt 1 pinch ground white pepper 2 handfuls bread croutons
procedure
1.
Peel the squash, cut in half, remove the cores, cut into larger pieces and grate. Adjust the zucchini in a similar way. Melt the butter in a saucepan, add the sliced garlic, pumpkin, zucchini and simmer.
2.
After simmering for 10 minutes, add 1.5 litres of hot water, add diced potatoes and a cube of vegetable stock. Boil for about 10 minutes, or until the potatoes are tender.
3.
In a saucepan, whisk the cream with the plain flour and pour it into the soup. Remove the soup from the heat for a moment, blend with an immersion blender and return to a gentle heat. Season with salt, pepper, vegetata and parsley. Serve the soup with bread croutons.
