Pumpkin Soup for Children

1. 

butternut squash 8.75 oz (250 g) • water 1.1 cup (250 ml) • whole milk 3.5% 6.75 tbsp (100 ml) • all-purpose flour / plain flour 0.25 oz (10 g)

Peel pumpkin, cut it into cubes and cook in water for 15 minutes. Take part of the pumpkin out and cut it into small pieces. Pour milk mixed with flour in the remaining pumpkin.

2. 

Use a hand blender to mix the content of the pot. Put the pot back on fire and cook the soup until it becomes slightly dense.

3. 

chive 2 tsp • garlic 0.5 clove

Add chopped chive to the soup and a piece of pressed or grated garlic. Ad the end pour in small pieces of the chopped pumpkin.