Pumpkin Soup

• Soup
• 1000 grams pumpkin (peeled and sliced to cubes)
• 80 grams shallots (sliced roughly)
• 1 liter chicken broth
• 20 grams butter
• 30 milliliters olive oil
• 4 pinches salt
• 10 sprigs thyme
• 1 teaspoon nutmeg powder
• 220 grams heavy cream
• 1 pinch cinnamon
• 300 milliliters hot water
• To Serve
• 8 tablespoons Sour cream (Well I actually used a kind of dense and salty yogurt special to Turkey but you can replace it with sour cream) 1 tbs for each plate
• Salted pumpkin seeds
• Red hot chili peppers infused olive oil

1. Melt the butter with olive oil
2. Add shallots and cook them until they are pinkish
3. Add pumpkins and saute them for 10-15 minutes
4. Add chicken broth, salt, thyme and cook for 50-55 minutes (until pumpkins get soft)
5. Once pumpkins get softer add the cream and cook for another minutes then take off from the heat
6. Puree the mixture with a blender and add 300 ml of hot water. (As I mentioned above you can change the amount of water according to your taste)
7. To serve: pumpkin is a sweet dish try to serve it with salty or hot things. I added salty pumpkin seeds and a kind of salty and dense Turkish yogurt (you can use sour cream as well) and add some dash of red-hot peer infused olive oil.

pumpkin, shallots, chicken broth, butter, olive oil, salt, thyme, nutmeg powder, heavy cream, cinnamon, water, sour cream, pumpkin seeds, red hot chili peppers

Taken from food52.com/recipes/32891-pumpkin-soup (may not work)