2 tablespoons flour
1 tablespoon minced onions
1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
leaf pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter
In a soup pot, melt butter, add the flour and stir over medium heat for
Mix in the onions and cook for 2 more minutes. Whisk in the
chicken stock and simmer for 20 minutes.
Add the pumpkin, bay leaf,
saffron, lemon juice, nutmeg, salt and pepper and bring to a boil.
Stir in the light cream and butter. Serve hot.