Pumpkin Soup with Sun-Dried Tomatoes
Soups • Italian
Description
Pumpkin Soup with Sun-Dried Tomatoes
Ingredients
- Pumpkin 10 oz
- Onion 1 piece
- Vegetable Broth 15 fl oz
- Wheat Flour 2 tablespoons
- Butter 0 oz
- Vegetable Oil 2 tablespoons
- Cream 5 fl oz
- Nutmeg to taste
- Rosemary to taste
- Sun-Dried Tomatoes 0 oz
- Hard Cheese 0 oz
Step-by-Step Guide
Step 1
Chop the pumpkin and onion.
Step 2
Sauté the onion in a mixture of butter and vegetable oil.
Step 3
When the onion is lightly browned, add the pumpkin, nutmeg, and rosemary; simmer until the pumpkin is soft (adding a little vegetable broth during the process).
Step 4
Add a bit of flour to the vegetables, mix, simmer for another minute, and pour in the cream.
Step 5
After a couple of minutes, turn off the heat, add the broth, and puree.
Step 6
Once the soup has steeped a bit, pour it into bowls; add chopped sun-dried tomatoes and a handful of grated cheese to each bowl. You can add herbs to taste. It pairs well with garlic butter croutons.
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