Spinach and Pumpkin Soup

Name: Spinach and Pumpkin Soup
Yield: 4
Ingredients: 1 bunch of spinach; 1 small pumpkin; 1/2 cup chopped onion; 1 tablespoon butter; 3 tablespoons all-purpose flour; 2 cups milk; 1 cup chopped fresh herbs (such as parsley or cilantro); Salt, black pepper, and grated cheese to taste

1
1 bunch of spinach
2
1 small pumpkin
3
1/2 cup chopped onion
4
1 tablespoon butter
5
3 tablespoons all-purpose flour
6
2 cups milk
7
1 cup chopped fresh herbs (such as parsley or cilantro)
8
Salt, black pepper, and grated cheese to taste

Ingredients

1
1 bunch of spinach
2
1 small pumpkin
3
1/2 cup chopped onion
4
1 tablespoon butter
5
3 tablespoons all-purpose flour
6
2 cups milk
7
1 cup chopped fresh herbs (such as parsley or cilantro)
8
Salt, black pepper, and grated cheese to taste

Directions

1
Microwave the pumpkin until soft
2
Let it cool
3
Cut off the top of the pumpkin and scoop out the seeds. Reserve
4
Cook the spinach leaves and tender stalks in a steamer basket until tender. Reserve
5
Sauté the onion in butter until softened
6
Add the flour, stirring constantly, then gradually add the milk, continuing to stir
7
Cook until thickened
8
Transfer the mixture to a blender, add the cooked spinach, and blend until smooth
9
Return the soup to the pot and cook for an additional 5 minutes
10
Season with salt, black pepper, and chopped fresh herbs
11
Quickly heat the pumpkin and pour the soup into it
12
Sprinkle with grated cheese and serve.