Pumpkin and rusks cream soup

Category: First meal

Ingredients

Pumpkin 600 g
White crackers 300 g
Butter 100 g
Cream 200 g
Milk 1.5 l

Cooking method

  • Cut the peeled pumpkin into small pieces and simmer with a little milk and toasted wheat bread crumbs made from white bread crumb until soft. Rub the hot mass through a sieve, dilute with hot milk, boil over low heat for 10 minutes, season the cream soup recipe with boiled cream, salt and sugar to taste.


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