Pumpkin Soup with Parmesan and Cinnamon
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Pumpkin soup with parmesan and cinnamon
Ingredients
- Pumpkin - 15.9 oz
- Butter - 3.5 oz
- Onion - 1 piece
- Chicken Broth - 17 fl oz
- Ground Nutmeg - a pinch
- Sugar - ¼ glasses
- Ground Cinnamon - ¼ spoons
- Corn Flour for Polenta - 2 spoons
- Salt - to taste
- Grated Pecorino Pepato Cheese - 7 teaspoons
- Ground Black Pepper - to taste
- Milk - 2 glasses
Step by Step guide
Step 1
Cook the pumpkin and blend it into a puree. (You can use canned puree.)
Step 2
Melt the butter in a saucepan over low heat, add the finely chopped onion, and sauté until it becomes translucent.
Step 3
Add the pumpkin puree and chicken broth to the pot. Bring the mixture to a boil.
Step 4
Reduce the heat and pour milk into the soup.
Step 5
Gradually add the mixture of sugar, spices, and cornmeal to the pot while stirring continuously to avoid lumps.
Step 6
Continue to boil for another 5 minutes.
Step 7
Serve hot with grated Parmesan.
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