Elements
Butter, 100 g
flour, 2 tablespoons
Onion, 1
Leek, 1
Carrot, 1
Celery, 1 stick
Pumpkin, 1 medium
Vegetable broth, 1 liter
Preparation
– Peel and finely chop the onion.
– Wash and finely chop the leek and celery.
– Peel and grate the carrot.
– Peel the pumpkin and lower it into cubes.
– In a pot, warmth the butter and sauté the greens, besides the pumpkin.
– Add the flour whereas consistently mixing with a wood spoon.
– Add the broth little by little and proceed mixing.
– Add the pumpkin to the soup.
– Let the pumpkin soup simmer for about half-hour.
– Course of the pumpkin cream soup.
– Reheat and serve.
Pumpkin cream soup may be served accompanied by croutons.
