Creamy Pumpkin Soup with Brandy

Ingredients

• Pumpkin 0 lbs
• Chicken Broth 0 qt
• Spanish onions 1 head
• Cream 5 fl oz
• Garlic 6 cloves
• Brandy 0 fl oz
• Butter 5 oz
• Parsley 0 oz
• Sugar 2 spoons
• Salt a pinch
• White Pepper (whole) a pinch

Step-by-Step Guide

Step 1

Finely chop the red onion and garlic and sauté them in a deep skillet with butter. Start with the onion, and when it becomes soft, add the garlic. The garlic should be cooked only until it becomes fragrant, no longer. Overcooked garlic will taste bitter.

Step 2

Next, add the diced pumpkin flesh to the saucepan and sauté it with the onion and garlic, making sure to stir continuously to prevent anything from burning.

Step 3

As soon as the pumpkin softens slightly, which can be easily determined by pressing it with a spoon, pour brandy into the pan and sauté for another five minutes, until the alcohol evaporates.

Step 4

Next, pour chicken broth into the saucepan, add pepper, salt, sugar, and simmer for another 5–7 minutes.

Step 5

Blend the resulting porridge in a blender with low-fat cream and parsley. Serve with toasted pumpkin seeds that have been roasted in a dry skillet.