A very delicate and spicy-tasting pumpkin puree soup, which can be made more dietary by replacing cream with milk. If desired, decorate the finished dish with a sprig of herbs or pumpkin seeds, and you can also serve crispy croutons with the soup.
It is necessary
- - 300 g pumpkin
- - 1 medium carrot
- - 1 onion
- - 500-600 ml of drinking cream
- - 40 g butter
- - 100 ml of water
- - 1 star anise star
- - salt pepper
Instructions
Step 1
Peel the vegetables. Cut the pumpkin into medium-sized cubes, cut the onion and carrot into small pieces.
Step 2
Heat a lump of butter in a skillet with high sides, add the chopped vegetables and lightly sauté.
Step 3
Pour in the water, add the star anise star, cover and simmer over low heat until soft, adding water from time to time so that it does not boil completely. Remove the star anise at the end of cooking.
Step 4
Transfer the stewed vegetables to a deep dish and whisk with a hand blender, gradually pouring in the warmed cream. Season to taste.
Step 5
Heat the pumpkin soup, but do not let it boil. Pour into bowls, garnish with fresh herbs or pumpkin seeds and serve immediately.
