The pumpkin soup with cinnamon and cheese

500 ml chicken broth

450 g pumpkin

100 g butter
what kind of oil to choose? we'll show

1 head onions

2 Cup milk

7 tbsp. of grated cheese (preferably Parmesan)

2 tbsp. corn flour

1/4 Cup sugar

1 pinch nutmeg

1/4 tsp. ground cinnamon

pepper, salt

Pumpkin boil until tender, blender, grind to puree, or you can use canned pumpkin puree.

Butter to spread in the pan and on low heat to melt, add finely chopped onion and fry until transparent, put in a pan of mashed potatoes, pour in the broth, bring all to a boil, reduce heat, pour the milk in a thin stream, pour the sugar, mixed with flour and spices, with careful stirring the lumps should not be formed.

Boil the pumpkin soup with cinnamon and cheese for another 5 minutes, then serve hot, sprinkled with grated cheese.