Chilean pumpkin soup
Pumpkin cooked in stock or water, mashed and combined with sautéed onion and milk.
Ingredients
3 c butternut squash (already peeled and cut into chunks)
1 1⁄2 c liquid (water or broth)
1 onion (peeled, finely chopped)
2 T cooking fat (vegetable oil or butter)
1 1⁄2 c milk (warm)
1 egg (beaten)
seasoning (salt and freshly ground pepper to taste)
Instructions
Put the pumpkin and liquid in a pan, cover and simmer until de pumpkin is tender, 20-25 minutes. Mash the pumpkin in the liquid.
While the pumpkin is cooking, heat the cooking fat and slowly cook the onion until soft without browning, 6-8 minutos. Add the onion to the mashed pumpkin.
Mix in the warm milk. Season with salt an pepper.
Serve warm. Stir in a well beaten egg just before serving.
Total time
45 minutes
Cooking time
25
Preparation time
20
Yield
4 servings
Notes
Substitute butternut squash with orange fleshed pumpkin.
For a smotth texture, blend the soup before incorporating the beaten egg.