Steps
- 1
Cut the pumpkin into cubes and also the onion
- 2
Sauté the onion in the olive oil and add the rosemary and pepper. Cook it until the onion softens.
- 3
Add the pumpkin cubes and cover it with the lid for 5 minutes before adding 2-3 cups of water. Let it simmer for another 15 minutes then add the 2 cubes of chicken broth.
- 4
Transfer the soup to the blender. Give a little grind until you got the right smooth texture of your soup.
- 5
Place it back to cooking pan and add half a cup of cooking white cream with a little salt.
- 6
Garnish the soup with parsely and parmesan cheese.
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