Cut up a Hokkaido pumpkin very small. Peel and cut up an equal amount of potato. Put in a large soup pot and cover with water. Add vegetable broth cubes. Cook until soft, then blend in a blender/with an emersion blender. Add salt and pepper to taste. At the table, add cream and Mezzi sauce (in America, Bragg seasoning can replace it) to taste. Serve with a hearty bread.
Delicious!
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