Pumpkin cream soup

Name: Pumpkin cream soup
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1.5 kg Pumpkin (e.g. garden or Hokkaido pumpkin); 2-3 Onions; 3 TABLESPOONS butter/margarine; 2 TABLESPOONS sugar (e.g. browner); 7-10 Tbsp salt, pepper, nutmeg; 1 knife tip ground cloves; 1 1/2 l Chicken stock or instant; 200 g Whipped cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1.5 kg Pumpkin (e.g. garden or Hokkaido pumpkin)
2-3 Onions
3 TABLESPOONS butter/margarine
2 TABLESPOONS sugar (e.g. browner)
7-10 Tbsp salt, pepper, nutmeg
1 knife tip ground cloves
1 1/2 l Chicken stock or instant
200 g Whipped cream

Directions

1
Cut the pumpkin into quarters, remove the seeds and peel. Cut the pumpkin flesh into cubes. Peel and chop onions
2
Heat the fat in a pot. Fry the onions in it until transparent. Melt sugar in it while stirring. Add pumpkin and steam for 10-15 minutes
3
Take out some pumpkin cubes. Season the rest with salt, pepper, nutmeg and cloves. Add stock and half cream. Simmer for about 10 minutes. Puree the soup, season to taste. Stir in pumpkin cubes and remaining cream