Ingredients
350 g (about 12 oz) pumpkin, 1 onion, 50 g (about 3.5 tbsp) butter, 4 cups broth, 2 cups milk, 200 g (about 1.5 cups) flour, half cup fresh cream, a little parsley.
Seasonings
Salt, pepper, and nutmeg, each to taste.
Instructions
1. Peel and seed the pumpkin, then slice it thinly. Finely chop the onion and sauté it in butter. Place a pot over heat, add the chopped onion, pumpkin slices, and broth, then cook until everything is tender.
2. Then strain the cooking liquid from the pot into another pot, return the pot to the heat, add milk and bring to a boil, whisk the butter and flour together until smooth, then gradually add it in, stirring constantly, season with nutmeg, salt, and pepper to taste, remove from heat and ladle into bowls, top with chopped parsley and a dollop of fresh cream foam floating on the surface. This soup is rich, creamy, and beautifully presented with a delicate color.