Pumpkin soup


  • 1 hokkaido pumpkin (or butternut squash)

  • salt and pepper

  • water

  • optional: cream or milk or coconut milk

Peel the pumpkin and remove the seeds with a spoon.

Cut the pumpkin in smaller parts and put it in the water so the pumpkin is covered.

Boil until soft (about 20 minutes) and blend with a stick blender. Use salt and pepper as you like. You can add cream or milk.  Tastes best with a slice of bread with butter.

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