Pumpkin Soup with Parmesan and Cinnamon
Soups • American
Description
Pumpkin soup with parmesan and cinnamon
Ingredients
- Pumpkin 15 oz
- Butter 5 oz
- Onion 1 piece
- Chicken Broth 15 fl oz
- Ground Nutmeg a pinch
- Sugar ¼ glasses
- Ground Cinnamon ¼ spoons
- Corn Flour for Polenta 2 spoons
- Salt to taste
- Grated Pecorino Pepato Cheese 7 teaspoons
- Ground Black Pepper to taste
- Milk 2 glasses
Step-by-Step Guide
Step 1
Cook the pumpkin and blend it into a puree. (You can use canned puree.)
Step 2
Melt the butter in a saucepan over low heat, add the finely chopped onion, and sauté until it becomes translucent.
Step 3
Add the pumpkin puree and chicken broth to the pot. Bring the mixture to a boil.
Step 4
Reduce the heat and pour milk into the soup.
Step 5
Gradually add the mixture of sugar, spices, and cornmeal to the pot while stirring continuously to avoid lumps.
Step 6
Continue to boil for another 5 minutes.
Step 7
Serve hot with grated Parmesan.
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