Pumpkin soup

Preparation

1. To start with, allow the sugar to melt in hot butter and then glaze the peeled and diced fresh pumpkin pulp for 3 to 4 minutes.
2. Then add the vegetable stock and milk and cook the pumpkin until soft. Then purée the soup to a fine consistency. At the end, add  Fresubin 2 kcal DRINK Neutral and season with salt, pepper and some ground nutmeg.

The quantities given are sufficient as a starter course for approx. 4 to 5 helpings or as main course for approx. 2 helpings. For patients who have difficulty in swallowing, the soup can be thickened after seasoning at below 80 °C with Thick & Easy or Fresubin Clear Thickener to the desired consistency.