Pumpkin soup with nutmeg and white balsamic

Name: Pumpkin soup with nutmeg and white balsamic
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Nutmeg pumpkin; 2 Onions; 4 TABLESPOONS Olive oil; 1,6 l Vegetable broth; 2-3 stem(s) flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 4-5 Tbsp white balsamic vinegar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Nutmeg pumpkin
2 Onions
4 TABLESPOONS Olive oil
1,6 l Vegetable broth
2-3 stem(s) flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
4-5 Tbsp white balsamic vinegar

Directions

1
Cut the pumpkin into slices, remove the seeds. Peel and dice pumpkin. Peel and chop onions. Heat oil in a pot, fry onions and pumpkin. Deglaze with broth, bring to the boil and simmer for about 20 minutes.
2
Meanwhile wash parsley, shake dry and cut into fine strips. Puree the soup and season to taste with salt, pepper, nutmeg and vinegar. Arrange in soup bowls sprinkled with parsley. Roasted baguette slices taste good with it.