RECIPES WITH BUTTER
Pumpkin soup with thyme
INGREDIENTS (serves 4 people)
800 g pumpkin
800 ml vegetable stock
50g butter
1 onion, diced
250ml milk cream
2 teaspoons of thyme
Salt and freshly ground pepper
METHOD
- Clean and chop the pumpkin.
- Spread on baking sheet, season with salt and pepper and bake in the oven at 200°C until softened, approximately 30-40 minutes.
- In a deep pan melt the butter and sauté the onions for 3-4 minutes over a low heat, until they soften.
- Pour in the vegetable stock and pumpkin and simmer for 10 minutes. Blend with hand blender, then add the cream and thyme.
- Simmer for another 3-4 minutes and serve.
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