Pumpkin cream soup with rosemary and cream
Another great soup for pumpkin lovers
- 500 gr Pumpkin pulp
- 1 Onion
- 2 tbsp Oil
- 1/2 tbsp Chopped rosemary
- 500 ml Vegetable broth
- 200 ml Double cream
- 1 Lemon juice
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Granulated sugar
Cut the the pumpkin into cubes, finely chop the onion.
Heat vegetable oil in a pan. Fry onion, pumpkin and rosemary in it.
Pour in the broth, cover the vegetables with a lid and cook for 20 minutes.
Blend the soup while pouring cream.
Boil the soup again.
Stir it with lemon juice.
Do not rush to add all the juice from a whole lemon at once, add it to taste.
Season to taste with salt, white pepper, sugar.
You can add ground ginger and nutmeg for a bouquet of aromas and give another flavouring note.