Pumpkin Cream Soup” – 18 characters

Ingredients

• 1 onion
• Pepper
• Salt
• Oil
• Chopped parsley
• 1 wedge of pumpkin
• 1 carton of liquid cream
• Powdered nutmeg

Preparation

1. Cut the pumpkin flesh into large cubes.
2. Cut the onion into slices and fry it in a casserole with a little oil.
3. Add the pumpkin cubes to the casserole and cover with water (just enough to cover the pumpkin, not more). Let boil for about 45 minutes to 1 hour.
4. Add the cream, salt, pepper and nutmeg to taste. Blend.
5. When serving, sprinkle with chopped parsley.

Utensils

• 1 ladle
• 1 immersion blender
• 1 knife
• 1 casserole
• 1 pan
• 1 lid
• 1 blender