I Shot The Sheriff Soup With Potatoes
Marc
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
40 min

Ingredients

50 grams
Acorn Squash
0.75 tbsp
Butter
0.75
Carrot
0.25
Cauliflower
30 grams
Cheddar Cheese
0.25 tsp
Chili Powder
2 Clove
Garlic
0.5 tbsp
Lemon
0.5 tsp
Nutmeg
1 tbsp
Parsley
50 grams
Potatoes
50 grams
Pumpkin
2 tbsp
Pumpkin Seeds
0.5
Red Onion
250 ml
Stock
0.5 tsp
Thyme
0.5
Tomatoes

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Prep

  1. Peel and cut your acorn squash, potatoes and pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your cauliflower and tomatoes so that they all have a similar size and shape.
  3. Finely chop your carrot, garlic, parsley and red onion.
  4. Grate or slice your cheddar cheese.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat butter in a pot and add carrot, garlic and red onion, chili powder, nutmeg and thyme and fry at lower temperature for several minutes.
  2. Heat butter in a pot, add Potatoes and Pumpkin and fry for 15 minutes.Then add Acorn Squash and Cauliflower, fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add lemon and mix.
  5. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Cheddar Cheese, Parsley and Pumpkin Seeds on top.