Soup Cream of pumpkin

500 g pumpkin for pie
200 g parsnips
1 onion
150 g pumpkin seeds
20 g pumpkin oil
40 g butter
1 teaspoon flour
cooking cream

Soup Cream of pumpkin


Clean and peel pumpkin, onion and parsnips and cut into cubes.
Put a little butter in a hot pan and fry all the vegetables a few minutes. When they softened, add hot water and a teaspoon of flour dissolved in cold water. Allow to boil for 30 minutes.
When they are ready, leave to cool, then put in blender with 1 tablespoon of cooking cream and a little butter and mix.
Above you can sprinkle shredded pumpkin seeds and a few drops of pumpkin oil. Garnish with cooking cream.

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