Pumpkin Cream Soup Recipe
Ingredients
| Pumpkin | 750 Gram | |
| Butter | 15 Gram | |
| Onion | 1 Medium, chopped | |
| Bacon rashers | 2 , chopped | |
| Water | 1 Liter | |
| Chicken | 1 Small, crumbled | |
| Cream | 1/4 Cup (16 tbs) |
Directions
1.Using sharp knife, remove skin and seeds from pumpkin, cut into small even pieces.
2.Melt butter in large saucepan, add onion and bacon, stir constantly over heat until onion is soft.
3.Add pumpkin to pan, then water and stock cube, bring to boil, reduce heat, cover, simmer for about 30 minutes or until pumpkin is tender.
4.Remove saucepan from heat.
Blend or process mixture in several batches until smooth.
Return mixture to pan, stir in cream; reheat, stirring constantly without boiling.
2.Melt butter in large saucepan, add onion and bacon, stir constantly over heat until onion is soft.
3.Add pumpkin to pan, then water and stock cube, bring to boil, reduce heat, cover, simmer for about 30 minutes or until pumpkin is tender.
4.Remove saucepan from heat.
Blend or process mixture in several batches until smooth.
Return mixture to pan, stir in cream; reheat, stirring constantly without boiling.
Chef
