Quick Pumpkin Soup
|Butter/Margarine||2 Ounce (30 Gram)|
|Onion||1 , finely chopped|
|Pumpkin||1 Pound, peeled and chopped (500 Gram)|
|Vegetable stock||20 Fluid Ounce (2 1/2 Cups / 600 Milliliter)|
|Cream||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Pumpkin seed||2 Tablespoon|
Melt butter in a medium-sized saucepan.
Saute onion until tender.
Cook, stirring, for 2 minutes.
Pour in stock.
Simmer for 30 minutes or until pumpkin is tender.
Puree mixture in a food processor or blender, adding nutmeg and seasonings.
Return soup to saucepan.
Stir in cream.
Sprinkle with pumpkin seed.