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Pumpkin soup

When the days get shorter and the temperatures drop a delicious and warming pumpkin soup with LEIMER croutons is just the right thing.

45 min
vegetarian
Kürbiscremesuppe

Ingredients

4 portions
1000 g
Hokkaido pumpkin
2 Piece
Onions
4 Piece
Potatoes
2 Piece
Carrots
30 g
Butter
1250 ml
Water
Salt and pepper
Sugar
Nutmeg
100 ml
Cream
2 dsp
Chopped parsley
LEIMER herb croutons, alternatively spelt baked peas
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Preparation

  • Divide the pumpkin, remove the seeds and grate coarsely (the skin of the Hokkaido pumpkin can also be used). This is best done with a food processor, as this pumpkin is very hard.
  • Peel and dice the onions, potatoes and carrots.
  • Fry the onion cubes in melted butter.
  • Then add the other vegetables and sauté.
  • Add the water and cook for about 20 minutes.
  • Blend with a hand blender and season to taste.
  • Finally, stir in the cream and sprinkle with the LEIMER croutons and parsley.