Pumpkin Soup

It’s Thanksgiving Day and what a great starter for your family dinner!

Pumpkin or Butternut squash  soup 

serves 6

800 gram of pumpkin, peeled de-seeded and cut into cubes

25 gram butter

1 clove of garlic crushed

1 large onion peeled and chopped

1.liter of chicken stock 

salt and pepper to taste

dash of lemon juice 

100 ml. of milk

150 ml. of dry white wine

Method

Glaze the onions in butter so they are soft, add the pumpkin, white wine and chicken stock, boil the ingredients till soft.

Blend the vegetables and stock, flavour with salt, pepper lemon juice and add milk to get the right

consistency , strain and whisk a bit of butter in the soup before serving.

Serve the soup with bread croutons.