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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:
500
gr
Pumpkin meat
200
gr
Potatoes
100
gr
Comté cheese
1
Onion
1
liter
Chicken broth
4
tablespoons
Heavy cream
20
gr
Butter
1
pinch
Salt
1
pinch
Pepper
1
pinch
Coriander powder
Oven temperature:
180 degrees Celsius
Instructions:
Preheat the oven at 180 degrees Celsius.
Place a baking paper on a baking sheet and place thin layers of comté cheese.
Place in the middle of the oven for 5 minutes.
Take the cheese out and set aside for the moment.
Peel and cut the potatoes and pumpkin meat in small cubes.
Peel and slice the onion.
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.
Add the spices and mix it all with an electrical mixer to a smooth soup.
Add the heavy cream and keep warm.
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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and homemade recipes from around the world.
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