Preparation
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1Wash the pumpkin, cut it in half and cut out the fibers and seeds. Peel potatoes, onion and ginger. Roughly chop the vegetables.
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2Fry the onion and ginger in a pot with Mazola®, add the pumpkin and potato and fry briefly. Add the vegetable broth and milk and cook everything together until soft, about 20 minutes.
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3Puree the soup with a hand blender, thicken with Cologne flakes and season with pepper, salt, nutmeg and curry. Pour into bowls, add 1 teaspoon of sour cream to each and garnish with parsley.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 servings:
1 kg
Pumpkin flesh
2
Potato
1
Onion
1 pcs
Ginger
1-2 EL
Mazola® rapeseed oil
500 ml
Vegetable broth
300 ml
Milk
50 G
Kölln Instant Oat Flakes
125 G
sour cream
something
Parsley, fresh & chopped
something
Salt
something
pepper
something
curry
