Pumpkin soup for preserving

Ingredients for 1 servings:

• 2 kg pumpkin(s), e.g. Hokkaido, Butternut or similar
• 2 liters vegetable broth, possibly more
• 300 g onion(s)
• 50 g clarified butter
• ½ tsp nutmeg, freshly grated
• 3 cloves garlic
• 1 tsp cinnamon powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

in the oven or preserving machine

You will need twist-off or preserving jars. Peel the pumpkin, remove the seeds and any soft pumpkin fibers. Cut the pumpkin into small cubes. Peel the onions and chop roughly. Peel the garlic and slice them. For the soup, heat the clarified butter in a large pot, add the pumpkin cubes and onions and sauté. Add the garlic. Season with nutmeg, cinnamon, salt, and pepper. Pour in the stock and bring everything to a boil. Reduce the heat slightly and simmer for a good 30 minutes, until the pumpkin is soft. In the meantime, prepare the jars. Rinse them with boiling water and place them in the oven at 120°C (top/bottom heat) for a good 15 minutes to kill any germs. Boil the lids and rubber bands in a pot for a few minutes. Purée the soup well and bring back to a boil. Fill the clean preserving jars; this works best with a special funnel. Filling funnels/canning funnels are available for just a few euros, and the purchase is definitely worth it. The rims of the jars must be kept clean (wipe with a clean cloth if necessary). Screw on the lids or place the rubber bands and glass lids on top and secure with the clips. Place the filled jars in the canning machine or place them on a deep baking tray in the preheated oven and fill the baking tray with hot water. Canning machine: 60 minutes at 100°C; Oven: 60 minutes at 150°C