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Pumpkin and potato soup
Pumpkin and potato soup
4.5
6 Reviews.
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It’s the season for, pumpkin, squash, butternut and potatoes, so why not make a soup to heat you up on a cold autumn day. This homemade creamy pumpkin and potato soup can be served as a main dish, or together with some comté cheese as a starter.

Ingredient List for 6 servings:
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500 gr Pumpkin meat
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200 gr Potatoes
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100 gr Comté cheese
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1 Onion
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1 liter Chicken broth
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4 tablespoons Heavy cream
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20 gr Butter
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1 pinch Salt
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1 pinch Pepper
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1 pinch Coriander powder
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Place a baking paper on a baking sheet and place thin layers of comté cheese.
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Place in the middle of the oven for 5 minutes.
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Take the cheese out and set aside for the moment.
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Peel and cut the potatoes and pumpkin meat in small cubes.
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Peel and slice the onion.
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Heat up the butter in a frying pan and cook the onion slices for 3 minutes. Add the vegetables and the broth and cook for 20 minutes.
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Add the spices and mix it all with an electrical mixer to a smooth soup.
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Add the heavy cream and keep warm.
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Pour in small serving bowls and place a cheese stripe in each bowl.
A selection of recipes from the same country.
This recipe is from United Kingdom
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