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Ingredients (4 servings)
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600 g Hokkaido Kürbis
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300 g Karotten
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200 ml Milch
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150 g Joghurt nach griechischer Art
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50 g Grana Padano gerieben
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500 ml Wasser
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Gemüsebrühepulver, Salz, Pfeffer, Muskatnuss
Preparation
- Wash and deseed the Hokkaido pumpkin and cut into rough pieces along with the peeled carrots.
- Place the vegetables into the mixing bowl and chop for 5 seconds on speed 5.
- Add water, milk, and spices, then cook everything for 20 minutes at 100 degrees on speed 1.
- Add Greek yogurt and gradually puree the soup for 40 seconds from speed 4 to 8 until smooth, then serve sprinkled with Grana Padano.
