Creamy Roasted Pumpkin Soup with Caramelized Onions

1. 1 Pumpkinpack 1 kg ≈ $2.80 320 g
2. 2 Onions≈ $1.60 per kg 90 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 70 ml
5. 5 Butterpack 180 g ≈ $1.58 18 g
6. 6 Nutmeg 1 g
7. 7 Vegetable stock cubes to taste
8. 8 Wheat flour 10 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pumpkin¹ into cubes, finely chop half the onion² and the garlic³.

2. Melt butter⁵ in a pot, sauté the onion² and garlic³ for 3–4 minutes until soft.

3. Add the pumpkin¹, 300 ml water, and half a bouillon cube, simmer for 20–25 minutes until the pumpkin is tender.

4. Stir in the cream⁴, nutmeg, salt, and pepper, then blend until smooth.

5. Slice the remaining onion² into thin rings, coat in flour, and fry in sunflower oil for 3–4 minutes until crispy.

6. Reheat the soup for 2 minutes without boiling and serve topped with the fried onions².