Pumpkin Cream Soup

Ingredient
500 g pumpkin (peeled and cleaned. Cut into the middle).
30 g butter.
Onion, minced 1/2 head.
Chicken stock 2 +1 / 2 cups.
Salt
Pepper to taste.

How do
1. Melt butter in a pan of boiling soup. Add chopped onion and butter and stir until the onions are cooked soft.
2. Add pumpkin and stock 2 cups water, cover and simmer about 20 minutes or until pumpkin is cooked soft.
3. I leave it to warm up. Then a blender or mash thoroughly. The mixture is then blended back into the pot.
4. Picking up the heat, season with salt and pepper and gradually add the remaining stock (if I use the Cream Soup Cream of stock in this section) and stir to combine.
5. I went to the boil again and serve with biscuits (Croutons).