Pumpkin soup

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  • Pumpkin: 1 kg
  • Onion: 1 large
  • Garlic: 2 teeth
  • Butter or olive oil: 1 tablespoon
  • Boiling water: 2 cups
  • Broth: 2 cubes
  • Salt: taste.
  • Black pepper grain: taste.
  • Nutmeg, grated: 1 pinch
  • Skimmed milk: 1 cup
  • Chives (for garnish): taste.


Peel the pumpkin and cut into squares. Peel and chop the onions and the garlic. Melt the butter, or heat the olive oil in a casserole. Saute the onion and garlic over moderate heat. Add the boiling water and bouillon cubes esfarelados. Bring to the boil and add the pumpkin, reducing the heat and simmer gently for 15 to 20 minutes. Remove from the heat and dispose of pureed. Season with salt, pepper freshly grind and nutmeg. Add the milk and heat it again until it boils. Serve garnished with chopped chives.

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