Very simple, very tasty, quick and if you have kids, they will love it because it´s sweet!
1 pumpkin Hokkaido
1 l of water with chicken stock
1 medium to large onion
1 cup of cream (cca 150 ml)
Wash the pumpkin, cut in half and remove the seeds. No need to peel the skin – just cut the pumpkin into small cubes – smaller the faster they are cooked (or you can grate them). Cut onions into small pieces. In a pot heat up a bit of olive oil and fry the onion until glossy colour. Add the pumpkin and fry a little bit more. Add hot water with chicken stock and boil on a medium to low flame in a closed pot until the pumpkin is very soft.
When soft, use a mixer to make a smooth, creamy soup. Add most of the cream into the soup, add salt, pepper and nutmeg as needed. Boil a little bit to combine the tastes.
Serve on plates, decorated with a bit of sour cream and basil leaves.