Creamy Pumpkin Soup
|500 g (1 lb)||pumpkin|
|400 ml (11/2 cup)||Knorr vegetable broth|
|250 g (9 oz)||crème fraîche|
|1 scant teaspoon||ground ginger|
|salt, pepper and nutmeg|
Peel pumpkin, cut into small pieces and sauté in a little oil together with the onion, minced chives and ginger. Add the vegetable broth and let it cook for a while. Now bring everything to a blender, season with salt, pepper and a dash of nutmeg. Blend well. Bring it back to the stove top for a quick boil.
Before serving, add the crème fraîche and garnish with minced chives.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.