Butternut Soup

Ingredients for 4 servings:

• 2 kg pumpkin(s) (butternut)
• 40 g butter
• 2 onions, diced
• ½ tsp cumin
• 1 liter chicken broth
• 1 bay leaf
• 80 ml cream
• a little nutmeg
• Salt
• Pepper, freshly ground

Instructions

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

Butternut, the tastiest pumpkin variety

Peel the pumpkin, remove the seeds, and cut into small pieces. Melt the butter in a large saucepan, add the diced onion, and sauté briefly until softened. Add the cumin and simmer for about 1 minute. Then add the pumpkin pieces, chicken stock, and bay leaf to the pan. Bring everything to a boil briefly, then simmer over low heat for about 20 minutes (or until the pumpkin is tender). Remove the bay leaf and let the mixture cool slightly. Purée with a hand blender until relatively smooth. Transfer the soup to a clean saucepan, stir in the cream and nutmeg, and heat gently. Before serving, season the soup again with a little salt and freshly ground pepper.