Pumpkin Soup

Remove the skin from the pumpkin and remove the fibers and seeds. Cut the flesh into small cubes.

Melt the butter in a saucepan, add the pumpkin flesh and sauté over medium heat until browned all around. Sprinkle the sugar on top and melt. Gradually add the milk.

Season everything with freshly grated nutmeg, cloves, mace, salt and pepper, bring to a boil and simmer with the lid closed at low temperature for about 20 minutes.

Puree the soup directly in the saucepan and bring to the boil again.

Season to taste and serve the pumpkin soup hot.

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