Cream of Nutmeg Pumpkin Soup with Köttbullar

For the nutmeg pumpkin cream soup with Köttbullar first fry olive oil in a pot with onion, garlic and pumpkin, add apple and carrot and deglaze with apple juice. Add vegetable stock and cook for 20 minutes. Season with salt, pepper and nutmeg, stir in whipped cream and simmer for another 5 minutes. Puree with a hand blender and pass through a sieve.

Boil potato in salted water, peel and press through potato ricer. Sweat onion with butter until translucent. Let cool and mix in a bowl with the remaining ingredients. Form small balls and let rest for 1 hour. Then deep fry in hot fat.

Serve nutmeg pumpkin cream soup with Köttbullar.

Preparation Tip:

Cream of nutmeg pumpkin soup with Köttbullar tastes good not only as an appetizer, but also as a main course. You can also prepare it the day before and then take it to the office and heat it up.

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