This soup is a great way to include vegetables with your meal. Moreover, pumpkins are an excellent source of carotene and vitamins A and C. You can freeze the leftover soup in small portions for future meals!
1/4 a pumpkin
1/2 an onion
1/2 a white scallion
1 chicken stock cube
A pinch of salt and pepper
4 tbsp fresh cream
Prep time: 20 min.
Serves 4 (197 kcal/serving)
-Remove the seeds and insides of the pumpkin. Slice off the skin and slice the pumpkin into thin pieces.
-Slice the onion into thin pieces.
-Rinse the scallion, cut it in half, and slice into thin pieces at an angle.
How to make the soup:
1. Heat the butter in a pan, sauté the onions until they become soft, and add the white scallions.
2. Add the pumpkin, water, and chicken stock cube, and boil for 6~7 minutes until the pumpkin becomes soft.
3. Put the mixture in a blender, pour it back into the pan through a sieve, and place the pan over heat. Add salt and pepper to taste and pour into a bowl. Pour in the fresh cream and sprinkle with croutons.