Pumpkin soup with cream

Pumpkin soup with cream

Ingredients

• 2 cloves of garlic
• 1 onion
• 600 g pumpkin pulp
• 2 tbsp. tablespoons of vegetable oil
• 400 ml cream 10% fat
• 100 g grated cheese
• a pinch of nutmeg
• salt, ground red pepper
• 1 sprig of rosemary
• pumpkin seeds

Directions

1. Peel the garlic and onion, finely chop. Cut the pumpkin pulp into cubes.
2. Heat the oil in a thick saucepan and brown the onion and garlic. Add pumpkin and cook, stirring occasionally, for 10 minutes. Pour in 2 tbsp. tablespoons of water and simmer for 5 minutes. Then add the cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each bowl, garnish with a sprig of rosemary and sprinkle with seeds.