Contents
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Ingredients
- 1,5 kg Hokkaido pumpkin
- 2 Finely chopped onions
- 3 tbsp Butter
- 2 tbsp Brown sugar
- 1 pinch Cloves
- 1,5 l Poultry broth
- 200 g Whipped cream
Instructions
- Quarter and core the pumpkin, cut into cubes.
- Heat the butter in a saucepan and stir the onions until translucent. Add sugar while stirring and melt.
- Add the pumpkin and cook for 10-15 minutes.
- Season with salt, pepper, nutmeg and neken.
- Add the stock and 100g cream and simmer for 10 minutes.
- Puree the soup and season to taste. Add the remaining 100g of cream.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 3.6gProtein: 4.9gFat: 11g