Pumpkin soup with cinnamon
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ingredients
4 kg yellow pumpkin 125 g butter 2 pk onion 1 pk whole cinnamon 1 pinch ground nutmeg to taste salt, ground black pepper 1,7 liters chicken or vegetable broth 3 tbsp sherry
step
1. Cut the top off the pumpkin and set them aside. You can use them as bowls when serving, but you don’t have to. Scoop out the centre with the seeds and discard. Scoop out the flesh and cut into cubes. 2. In a large saucepan, slowly melt the butter, add the finely chopped onion and fry until golden. Add the pumpkin, salt, pepper, ground nutmeg and whole cinnamon. Cook the soup over medium heat for about 40 minutes. 3. Then pour in the broth and bring the soup back to a boil. Drain, remove the cinnamon and blend with a stick blender. Return it to the heat and cook for 20 minutes. 4. Season the soups on the plates with the sherry, children will of course be fine without it.
