Pumpkin soup

Name: Pumpkin soup
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1.5 kg Pumpkin (e.g. garden or Hokkaido pumpkin); 75 g Shallots; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch ground cloves; 7-10 Tbsp grated nutmeg; 1,5 l Chicken broth or clear chicken stock (instant); 200 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1.5 kg Pumpkin (e.g. garden or Hokkaido pumpkin)
75 g Shallots
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch ground cloves
7-10 Tbsp grated nutmeg
1,5 l Chicken broth or clear chicken stock (instant)
200 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into small cubes. Peel and finely chop shallots. Heat the fat in a large pot. Steam shallots in it until translucent. Add sugar and let it caramelize.
2
Add pumpkin cubes and steam for about 5 minutes. Take out 1/4 of the cubes. Season the rest with salt, pepper, some clove and nutmeg. Add stock and 100 g whipped cream and let everything simmer for about 10 minutes. Puree soup and season again. Serve each portion with 1 blob of the remaining cream, some pumpkin cubes and garnished with parsley