Pumpkin Soup with Onions and Potatoes
Soups • European
Description
Before serving, garnish with reduced balsamic vinegar.
Ingredients
- Butternut Squash ¼ pieces
- Onion ½ heads
- Potato 1 piece
- Olive Oil 1 tablespoon
- Garlic 1 clove
- Chicken Broth 2 glasses
- Salt ¼ spoons
- Ground Nutmeg to taste
Step-by-Step Guide
Step 1
Chop the onion and garlic. In a saucepan, heat the oil and add the onion and garlic. Stir quickly, allowing the onion to become translucent and the garlic to become fragrant.
Step 2
Add the diced potatoes and pumpkin to the onion and garlic mixture, pour in the broth, and cover with a lid, reducing the heat. Allow the vegetables to simmer for 20 minutes. If the broth evaporates, add more so that the vegetable pieces are submerged.
Step 3
After 20 minutes, add salt and allow it to dissolve. Blend the vegetables with an immersion blender until smooth. Add a pinch of nutmeg.
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