creamy pumpkin soup with rosemary

Method

Calories: 95

1. Insert the paddle in the bowl.
2. Peel the potatoes, wash them and cut in large pieces; chop the shallots or onions.
3. Put the shallots or onions in the bowl along with the oil, close the lid, select the "POT" program, set power level 4, set 45 minutes and press the program start/stop button.
4. Sauté for 2 minutes then add the potatoes, chopped pumpkin and 100 ml of water.
5. Cook for another 10 minutes, then add the remaining water.
6. Finish cooking, adding the salt and pepper at the end.
7. Pour the creamy soup into a bowl, add the rosemary and blend everything together with a stick blender until the mixture is creamy and uniform.
8. Pour into individual serving bowls and drizzle with oil.
9. Ideal served with croutons.