Pumpkin cream soup
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ingredients
900 g pumpkin 20 g butter 1/2 pk medium onion 1 pinch ground white pepper 1 clove salt 900 ml water 80 ml cooking cream 1 pinch ground ginger
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Pumpkin can be eaten not only during autumn, but also in winter. Very tasty.
1. Peel the pumpkin, remove the pumpkin seeds and cut into cubes. Melt the butter in a saucepan. Peel the onion, cut into cubes, fry in butter, then add salt and ground white pepper. Immediately add the pumpkin, and add as much water as will cover the pumpkin. Cook until the pumpkin is soft. This takes about 25 minutes. Stir to blend, meanwhile add the cooking cream, season with ground ginger. Put back on the stove to bring to a boil. Serve with roasted pumpkin seeds and grated cheese. You can also add toast.
