Cream of Pumpkin Soup with Cardamom

For the cream of pumpkin soup with cardamom, heat the oil, sauté the chopped onion with the diced pumpkin flesh until translucent and pour the broth.

Bring to the boil briefly and cook over medium heat until soft. Add the ginger and blend with a hand blender until creamy. Finally, stir in the cardamom, possibly add pepper from the mill and serve the pumpkin cream soup with cardamom.

Preparation Tip:

The cream of pumpkin soup with cardamom still refine with parsley or chive rolls.

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