Sweet Pumpkin Cream Soup with Cinnamon

Sweet pumpkin soup with cream, mashed and whipped until the finest cream. Not soup, but delicious!

Ingredients

• Pumpkin - 600 g
• Cream - 60-100 g
• Sugar - 2 tbsp. spoons
• Salt - 0.5 tsp
• Butter - 10 g
• Flour - 20 g
• Cinnamon - 0.5-1 tsp

Directions

1. Peel the pumpkin, wash thoroughly. Cut into small cubes (2-3 cm).
2. Cover with water, bring to a boil, salt. Cook over low heat, covered, until tender (20-30 minutes).
3. Heat a frying pan over medium heat. Melt the butter. Stir gently and add flour. Continuously stirring, fry the flour in butter until pink (7-10 minutes).
4. When the pumpkin is boiled, drain the water thoroughly. Add sugar. Purée the pumpkin with a blender.
5. Pour in cream (you can also milk, the soup will be more dietary). More cream can be added to the desired consistency of the soup.
6. Pour in the fried flour.
7. Mix everything thoroughly with a blender.
8. Put the saucepan on the stove, the soup, stirring continuously, bring to a boil.
9. Add cinnamon to the pumpkin cream soup with cream and mix thoroughly again.
10. Serve creamy pumpkin soup with croutons.
11. Bon Appetit!