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Cold Pumpkin Soup

By Mitsuwa Marketplace on 10/10/2013

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Ingredients: For 4 servings
1/4 Pumpkin
1/2 Onion
10 oz. Milk
0.7 oz. Butter
1 cube Soup Stock
1 batch chopped Parsley
17 oz. Water
3 tbsp. Heavy Cream
Salt, Pepper as desired


1. Remove seeds from pumpkin and peel skin, then cut into thin slices. Cut onion into fine pieces.
2. Heat butter in a pan and sauté onion until transparent.
3. Add pumpkin, soup stock and water then cook until pumpkin become soft. Mash pumpkin with masher or wooden spatula.
4. Add milk and boil. Turn off the heat and salt and pepper depending on your desired taste. Cool it down, then put into a refrigerator.
5. Pour heavy cream, sprinkle chopped parsley and enjoy!