Pumpkin Puree Soup

Be sure to cook this delicate and delicious pumpkin puree soup. On the palate, nutmeg is clearly felt with the aroma of fried onions and garlic. You can add pumpkin soup to your liking: homemade croutons, fried bacon, grated cheese, pieces of boiled chicken, etc.

Ingredients

• pumpkin (peeled) 500 g
• onions 100 g
• olive oil 3 tablespoons
• ground nutmeg 1 tsp
• garlic (cloves) 3 pcs.
• cream (portioned) 2 tbsp.
• salt to taste g
• freshly ground black pepper to taste g

Directions

1. Heat the olive oil in a saucepan with a thick bottom, put the finely chopped onions and fry until the onions are transparent.
2. Peel the pumpkin from the rind and seeds, cut into rather large pieces and send to the pan with the onion.
3. Then add nutmeg, garlic, passed through a press, salt and pepper to taste.
4. Pour 400 ml of boiling water into a saucepan. Cook for about 20 minutes until the pumpkin is completely soft.
5. Purée the soup with a hand blender until smooth. Add 2 tablespoons of cream per serving. Heat the soup and pour it hot into bowls.
6. I have pumpkin puree soup with feta cheese today. Very tasty! I highly recommend cooking!