Pumpkin cream soup

Description

This tender pumpkin cream soup can not only satisfy your hunger, but also warm you up, as well as give an amazing feeling of comfort and homeliness. Whether the matter is in its velvety texture, or in a special additive (whiskey!) - it is impossible to say for sure, but the fact remains. Many, however, doubt whether it is worth keeping the first dish on the stove for so long, which contains only soft, fast-cooking vegetables ... Believe me, yes! The fact is that during this time the ingredients of pumpkin cream soup combine all tastes and aromas into a single bouquet, so as a result, a truly exquisite dish is born, each spoonful of which can be enjoyed.

Cooking

Step 1

Prepare cream soup ingredients. Coarsely chop the pumpkin pulp and place on a baking sheet lined with baking paper. Lubricate each piece with honey. Salt and pepper. Bake for 15 minutes at 180°C.

Step 2

Melt 50g butter in a small skillet. Add flour and, stirring so that there are no lumps, brown for 8 minutes. Remove from heat and leave at room temperature until use.

Step 3

Peel and finely chop the onion and garlic for the soup. Melt the remaining butter in a heavy saucepan. Fry onion with garlic until golden brown.

Step 4

Add pumpkin, hot chicken broth, ground ginger and simmer over low heat for 15 minutes. Remove from heat and puree with an immersion blender until smooth.

Step 5

Put the saucepan with the base of the cream soup back on the fire. Add the previously prepared flour mixture and mix. Pour in the cream and bring to a boil. Season with salt, pepper and nutmeg. Boil 5 minutes.

Step 6

Add whiskey and stir. Cook over low heat, with lid on, for about 20 minutes. Pour into serving bowls and serve immediately.