Ingredients with Measurements:
- 1 small pumpkin, peeled and diced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the diced pumpkin and potatoes and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 30g
Protein: 5g
Sodium: 700mg
Substitutions for ingredients:
- Butternut squash can be used instead of pumpkin
- Chicken broth can be used instead of vegetable broth
- Half-and-half can be used instead of heavy cream
Variations:
- Add cooked bacon or sausage for extra flavor
- Top with croutons or shredded cheese for added texture
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor
Tips and tricks:
- Be sure to peel the pumpkin and potatoes before dicing them
- Use an immersion blender for easier pureeing
- Adjust the seasoning to your taste preferences
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
Chopped parsley, croutons, shredded cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled cheese sandwich, garlic bread, Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Kartoffelsuppe mit Kürbis und Kartoffeln is a traditional German soup that is typically enjoyed during the fall and winter months.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup as a main course or as a starter to a larger meal.
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Region: German