Pumpkin Soup – with Wine and Vermouth

Sauté the onions in the butter. Add the pumpkin cubes and steam briefly. Extinguish with the soup and continue until the pumpkin is soft.

Add the white wine and vermouth and cook for another 5 minutes. Refine with the cream and season. Blend with a hand blender.

Tips:

You can also add a pinch of ginger. But this is a matter of taste.

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