1 piece of pumpkin (about 1 kg)
2 tablets of chicken broth dissolved in 4 cups of boiling water (960 ml)
1/2 cup of finely chopped onion (75 g)
3 tablespoons of green scallions, only the white part, finely chopped
1/2 cup of milk (120 ml)
1/2 teaspoon of salt
A pinch of black pepper
For decoration
1/2 cup of whipped cream (120 ml), whipped
2 tablespoons of green scallions, only the white part, finely chopped
6 tomato slices
1 piece of pumpkin (about 1 kg)
2 tablets of chicken broth dissolved in 4 cups of boiling water (960 ml)
1/2 cup of finely chopped onion (75 g)
3 tablespoons of green scallions, only the white part, finely chopped
1/2 cup of milk (120 ml)
1/2 teaspoon of salt
A pinch of black pepper
For decoration
1/2 cup of whipped cream (120 ml), whipped
2 tablespoons of green scallions, only the white part, finely chopped
6 tomato slices
Peel and seed the pumpkin, cut it into small cubes
Put it in a medium pot, add 1/2 cup of chicken broth (120 ml) and cook over medium heat, stirring occasionally with a wooden spoon until the mixture thickens (about 15 minutes). Reserve
In a medium pot, combine onion, green scallions, and 1 1/2 cups of chicken broth (360 ml), and cook over medium heat, stirring occasionally, until the onion is soft (about 3 minutes)
In a blender, combine the onion mixture, the pumpkin puree reserved earlier, milk, and remaining chicken broth, and blend until smooth
Season with salt and black pepper
Transfer to a large bowl, cover with plastic wrap, and refrigerate for about 2 hours
Distribute the soup among six serving dishes and decorate with whipped cream, green scallions, and tomato slices
Serve immediately
143 calories per serving.
