Servings: 4
Ingredients
- 2 spoons butter
- 1 a small onion
- 1 clove of garlic
- 250 g roasted, grated pumpkin
- 3 spoons flour
- 1 l broth
- 400 g canned chopped tomatoes
- 150 ml cream
- salt, pepper to taste, thyme
- toasted sweet potato, pumpkin seeds
Instructions
- Place the butter in the pot in which the soup will be cooked, melt and fry the finely chopped onion and the chopped garlic.
- When the onions are nicely browned, add the flour and thyme, salt and pepper. Stir continuously and add the broth a little at a time. Add the tomatoes.
- Boil for about 10 minutes, then mash the meringue (although if you use grated pumpkin and chopped tomatoes, there is not much to mash).
- Pour in the cream, bring to the boil.
- Serve with sweet potato toast and pumpkin seeds.
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