Pumpkin cream soup

Ingredients for 3 servings:

• 1 kg pumpkin flesh
• salt water
• 3 tsp margarine
• 1 large onion(s), finely diced
• ¼ tsp garlic, squeezed
• salt and pepper
• curry powder
• ½ liter beef broth
• 3 tbsp Parmesan, grated
• 100 ml condensed milk
• some flour
• n. B. Bread(s) – cubes, toasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crema de Zapallo – from Peru

Cut the pumpkin into approximately 5 cm pieces and boil them in salted water until tender. Reserve the cooking water! Heat the margarine in a saucepan, sauté the onions and garlic for about 3 minutes. Then puree everything together with the pumpkin in a blender and return it to the pan. Add the beef broth, condensed milk, and cheese. Heat everything gently again, and season with spices. Add a little more of the cooking water, if desired, to achieve the desired consistency. Enjoy hot! Serving suggestion: Serve sprinkled with toasted bread cubes, or “draw” a pattern on the soup with a little condensed milk!