Creams

Cream of Pumpkin

600 g pumpkin
50 g butter
150 g cream
0.1 g cinnamon
3 g parsley
salt and pepper to taste

Wash, skin, and cube the pumpkin. Melt the butter in a saucepan, add pumpkin cubes and sauté until they turn golden. Add cream and simmer until tender, season. Transfer the mixture to the blender.
Process until smooth. Remove the top part of the brown bread cottage loaf. Bake the removed top part of the loaf (lid) for 10 minutes in a preheated oven (180°C). Add the cream soup to the bread bowl, sprin­kle with parsley, cover the bowl with the lid and serve. Bon appétit!

Cream of Mushroom

600 g button mushrooms
50 g butter
20 g onions
150 g cream
3 g spring onions
salt and pepper to taste

Wash and slice the mushrooms. Slice the onions into match-stick size pieces. Melt the butter in a heated saucepan, add mushrooms and onions and sauté until golden. Add cream and simmer for 15 minutes. Transfer the mixture to the blender. Process until smooth. Remove the top part of the brown bread cottage loaf. Bake the loaf for 10 minutes in a preheated oven (180°C). Add the cream soup to the bread bowl, sprinkle with chopped spring onions and a few fried slices of mushrooms, cover the bowl with the lid and serve. Enjoy!