Pumpkin Soup

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 350 g Pumpkin (peeled, deseeded, cut into thin slices); 1 Onion (chopped); 50 g Butter (for sautéing and roux preparation); 4 cup Broth; 2 cup Milk; 200 g Flour (mixed evenly with butter before use); half cup Fresh cheese (use the foam that floats on the soup); a pinch Parsley (finely chopped, for garnish); to taste Nutmeg (for seasoning); to taste Salt (for seasoning); to taste Pepper (for seasoning)

A Western-style creamy soup made with pumpkin, onion, milk, and fresh cheese. Rich, aromatic, and elegantly presented.

45 min

Easy

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Ingredients

Pumpkin (peeled, deseeded, cut into thin slices) 350 g

Onion (chopped) 1

Butter (for sautéing and roux preparation) 50 g

Broth 4 cup

Milk 2 cup

Flour (mixed evenly with butter before use) 200 g

Fresh cheese (use the foam that floats on the soup) half cup

Parsley (finely chopped, for garnish) a pinch

Nutmeg (for seasoning) to taste

Salt (for seasoning) to taste

Pepper (for seasoning) to taste

Instructions

Sauté Base Ingredients

Peel, deseed and cut pumpkin into thin slices, chop the onion, then sauté both with butter.

Simmer Until Tender

Add the chopped onion, pumpkin slices and broth to the sauté pan, then simmer until the ingredients are completely tender.

Prepare Creamy Soup

Strain the soup liquid from the pan into another pot, place the pot back on the heat, add milk and bring to a boil. Mix the butter and flour evenly, then add the mixture to the pot gradually while stirring. Season with nutmeg, salt and pepper to taste. Pour the soup into serving bowls, top with finely chopped parsley and fresh cheese foam so it floats on the soup.