Preparation

Prepare a chicken broth in which the pumpkin cut into pieces is parboiled simultaneously. Once the broth and the squash are ready, blend the preparation obtaining a slightly watery cream. Next, prepare a dressing: brown the onion, garlic, salt and pepper in the butter. Finally, add the dressing to the cream and bring to a boil. If the cream does not have the appropriate thickness, add the flour (previously dissolved in water).
Sprinkle with the grated Parmesan cheese and serve with toasted bread cut into small squares.

Ingredients

  • 450 grams of pumpkin
  • 100 grams of grated Parmesan cheese
  • 2 liters of chicken stock
  • 1 chopped onion
  • 3 tablespoons butter
  • 1 tablespoon of flour
  • 1/2 teaspoon chopped garlic
  • 1 serving of bread
  • Salt and pepper