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Ingredients (2 servings)
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714 g Bio-Hokkaido Kürbis
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553 ml Vollmilch
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240 g Frankfurter hautlos
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1 Stk. Baguette Korn
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Salz, Pfeffer, Muskatnuss, Gemüsebrühepulver
Preparation
- Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into rough pieces. Place the pumpkin pieces into the mixing bowl and chop for 5 seconds on speed 5.
- Add the whole milk, salt, pepper, a pinch of nutmeg, and some vegetable broth powder. Cook everything for 15 minutes at 100 degrees on speed 2.
- Meanwhile, cut the frankfurters into bite-sized pieces and slice the baguette.
- Gradually puree the soup in the mixing bowl for 30 seconds from speed 4 to speed 8 until smooth. Then add the frankfurters and let them steep for 3 minutes at 90 degrees on reverse speed 1 until hot. Serve with the baguette.
