Creamy Pumpkin Soup

1. 1 Pumpkinpack 1 kg ≈ $2.80 300 g
2. 2 Potatoes≈ $2.19 per kg 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 80 ml
5. 5 Butterpack 180 g ≈ $1.58 10 g
6. 6 White breadpack 350 g ≈ $1.44 40 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the onion³, pumpkin¹, and potatoes²; peel the onion and pumpkin; dice the pumpkin into 1×1 cm cubes and the potatoes into 1×1 cm cubes; finely chop the onion; heat a 2–3 L pot over medium heat.

2. Frying: add oil to the pot and heat over medium; sauté the onion³ for 3–4 minutes until translucent, stirring to prevent burning.

3. Adding vegetables: add the pumpkin¹ and potatoes² to the onion³; sauté together for 5 minutes, stirring.

4. Boiling: pour in water to cover the vegetables; salt to taste; bring to a boil, then reduce heat to medium and simmer 20 minutes until the vegetables are tender.

5. Pureeing: remove from heat; blend until smooth; return to the pot.

6. Finishing: pour in the cream⁴, warm over low heat for 2–3 minutes until lightly boiling, stirring; pepper to taste.

7. Serving: serve hot; sprinkle with toasted bread croutons; serve immediately.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.