The cooler days are here. With a bowl of hot pumpkin cream soup in our lap, curled up on the sofa I think we can warm not only our bodies but our souls too.
Ingredients for 4 people:
- 1 kg cleaned, diced pumpkin
- 2 dl cooking cream
- 5 dkg vaj
- 1 clove garlic
- 0.5 dl olaj
- 10 dkg onions
- 1 teaspoon salt
- Retrieved from white pepper to taste
- 1 tbsp honey
- Retrieved from nutmeg to taste
- Retrieved from ginger
Preparing the pumpkin cream soup:
- Pour the oil into a pan and when it is hot, sauté the chopped onion.
- When you have beautiful golden yellow, you can add the garlic. Stir it through a little and add the cleaned, diced pumpkin. You can also toast this well to caramelise the sugar in it for an even more intense flavour.
- Season with salt, pepper, ginger and nutmeg.
- Pour in the water and simmer for 20-25 minutes.
- Then blend and enrich with the butter and cream.
- Cook with these for another 2 minutes over a low heat. If necessary, you can season afterwards and add the honey.
- Serve the pumpkin cream soup hot, sprinkled with toasted pumpkin seeds. If you have some at home, you can decorate with a few drops of with pumpkin seed oil or with cream.
Enjoy your meal!
