Pumpkin soup
Ingredients:
| 2 tbsp | Butter |
| 2 tbsp | Flour |
| 1 | Celery branch, diced |
| 1 | Potato, peeled and diced |
| 1 | Onion, diced |
| 1 cup | Pumpkin flesh, diced |
| 1 cup | Chicken broth |
| 1 tbsp | Lemon juice |
| 3 drops | Tabasco |
| ¼ tsp | Paprika |
| 1 pinch | Nutmeg |
| ¼ tsp | Ground clove |
| 1 cup | Milk |
| To taste | Salt and pepper |
| ¼ cup | 35% cream |
Instructions:
- In a saucepan, melt the butter; sprinkle with flour. Add the vegetables and pumpkin; mix well. Stir in remaining ingredients except the cream; cook over low heat, simmer until the potato is cooked.
- Puree in a blender. Add cream; stir well. Serve hot.
- Variation: Place the puree in the refrigerator. Once cooled, add the cream. Serve chilled.
