Pumpkin potato soup

Pumpkin Potato soup

Simple, yet delicious recipe

I moved out of my parents’ house when I was 18 and until then never had to cook a meal. Since I didn’t want that to happen to my son, I bought him a children’s cookbook when he was 7. Can’t start too soon I guessed.

He took his cookbook with him when he moved out of the house, but both him and me still have recipes we enjoy. This Pumpkin Potato soup is one of them. Real easy to make and both preparing and cooking won’t take too much time.

Ingredients and preparation for the Pumpkin potato soup

Sweet potatoes
You can either use sweet potatoes or ordinary ones
  • 1 big pumpkin
  • 4 potatoes or sweet potatoes
  • 50 g fresh cream
  • pepper
  • parsley
  • chervil
  • tarragon
  1. Peel the pumpkin, remove the threads and seeds and cut the pulp into pieces.
  2. Peel the potatoes, wash them and cut them into cubes.
  3. Put everything in a pan of water and boil for 20 minutes.
  4. Mash the vegetables and pour the soup into a tureen.
  5. Season it with the chopped herbs.
  6. Add some cream, just before serving.

We don’t use salt

Pumpkins

It’s not necessary to add salt to your food, unless you live in a very hot country. Most food contains natural sodium.
In my opinion food tastes better when there is no extra salt added, so we never add it.

The only disadvantage is that the food in restaurants usually is way too salty to our taste. And I can’t sleep at night when I had a salty meal.

Flexitarian

We haven’t eaten red meat in 40 years and occasionally eat some chicken or white fish. In Holland that’s not called being a vegetarian, but a flexitarian.

We now live in a country (Spain) that has a meat culture. Sometimes that causes a problem when we want to lunch outdoors. So far we haven’t discovered a vegetarian restaurant nearby, but I am sure we will at some point.

Are you a vegetarian?

Get your food combination cheatsheet!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.