– 250 g pumpkin
– 2-3 large tomatoes
– 1 onion
– 50 g butter
– 200 ml 15% cream
– 350 ml hot boiled water
– Salt to taste
– Ground nutmeg to taste
Peel the pumpkin and cut it into medium cubes.
Remove the skins from the tomatoes: immerse them in hot water, then plunge them into cold water so the skins slip off easily.
Peel and slice the onion into half-rings.
Melt the butter in a skillet and sauté the onion until soft and tender.
Add the tomatoes and simmer over medium heat until they break down into a sauce. Add the pumpkin, pour in the water, and cook until the pumpkin is soft.
Blend the mixture until smooth, then add the cream, salt, and nutmeg and blend the mixture again.
Return the mixture to the heat. Stir gently and bring it to a boil.
Turn off the heat, ladle into bowls, and enjoy!
