Cream of potato soup
A classic always appreciated in autumn.
INGREDIENTS
Onion 1
Squash 700g
Potato 1
Cream 50g
Water 500g
Vegetable stock cube 1
Nutmeg (optional)
Fine salt 1/2 tsp.
Freshly ground pepper
Squash 700g
Potato 1
Cream 50g
Water 500g
Vegetable stock cube 1
Nutmeg (optional)
Fine salt 1/2 tsp.
Freshly ground pepper
STEPS
TIP(S)
Reuse pumpkin seeds! Wash and dry the seeds. Coat the seeds with oil and spices (salt, pepper, paprika, thyme...) and bake at 160°C for 10 to 15 minutes. They can replace croutons on your soup or be eaten as an aperitif!