PUMPKIN SOUPwith cream
- 80g Emborg butter
- 600g Pumpkin peeled in cubes
- 120g White onion diced
- 15g Garlic diced
- 10g Fresh thyme
- 600g Vegetable stock
- 200g Emborg cooking cream
- Salt/pepper to taste
- 1/2 tea spoon Nutmeg
In a large heavy bottomed pot over medium low heat. Place the butter, onion and garlic inside. Gently cook while stirring often.
When the onion have become soft and translucent, add the pumpkin pieces and fresh thyme. Cook and stir for 2 more minutes, then add the vegetable stock and cooking cream. Increase the heat to medium and bring to a simmer.
Once all pumpkin pieces have become tender - turn the heat down a little. Using a hand held immersion blender blend the soup smooth. Adjust the seasoning and blend smooth again.
The texture can be adjusted by adding more vegetable stock if it is too thick or it can be reduced over medium low heat until it is as thick as preferred.
The pumpkin soup can be strained or left as is. Serve with chili, croutons and toasted pumpkin seeds as desired.