Quick pumpkin soup

Ingredients for 4 servings:

• ½ kg pumpkin flesh (e.g. Uchiki or Butternut)
• 1 m.-sized onion(s)
• ½ liter milk (1.5% fat)
• 1 liter of broth
• 2 tbsp oil
• Salt
• pepper
• Nutmeg, grated
• Pumpkin seeds (or mixed seeds of your choice), roasted
• crème fraîche if required

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

e.g. with butternut squash or uchiki squash

First, scrape the pumpkin seeds out of the pumpkin with a spoon. Peel the pumpkin and cut the flesh (500 g) into small cubes. Peel the onion, chop it finely, and sauté it in hot oil until translucent. Pour in 500 ml of milk. Add the pumpkin flesh and the stock cube. Simmer until the pumpkin flesh is soft. Remove from the heat and puree with a hand blender until a fine purée is formed (a food processor with a blender attachment should also work). Add milk until the desired consistency is reached and season with salt, pepper, and nutmeg. Heat gently, stirring continuously. Serve with roasted pumpkin seeds or a seed mix (e.g., pine nuts, sunflower seeds, and pumpkin seeds). If desired, place a dollop of crème fraîche in the center and place the seeds on top. Serve with some bread or toast. Note: You can, of course, season the soup to your liking. I left it out in this recipe to ensure you get the full pumpkin flavor. Cooking time varies from pumpkin to pumpkin. The smaller the cubes, the faster they cook. Tip: You can roast the remaining pumpkin seeds with a little salt in the oven or in a pan and enjoy them.