A rustic pumpkin caramelized onion soup is anytime comfort food during a cold winter evening.
You can also feed your baby the same soup just try skipping the spicy pepper.
2 large onions
1 tablespoon sugar
1 star anise
20 grams butter
Ground pepper and dried herbs
Half of a pumpkin deseeded, skinned and chopped into cubes
1 cup vegetable stock
Combine the onions, sugar, star anise and butter in a saucepan with one glass of water and bring to boil on medium fame.
Ensure that the onions cook slowly and do not burn.
Cook for 15 minutes and then turn the flame off and cool the mixture
In a pressure cooker add the chopped pumpkin with half glass of vegetable stock.
Steam for 5 minutes and turn the flame off.
Let the mixture cool.
In a blender whiz the caramelized onions and cooked pumpkin together in a thick puree.
Pour in a saucepan and garnish with pepper and other mixed herbs as per your taste..
You can change the consistency of the soup by adding water or cream.
You are ready to serve.