Butternut Squash Broth

In a large, heavy saucepan, melt a quarter of the butter. Sweat the onion in it at not too high temperature until translucent. Add the pumpkin, salt and cloves and sauté everything together with the lid on for about 15 minutes until the pumpkin is soft. Pour in the broth and gently simmer without the lid for another 15 min. Add whipped cream to taste and let the broth bubble up.

In a small saucepan, dissolve the remaining butter over medium heat until golden brown and stir into the broth. Pour everything into a sieve, catch the meat broth, cut out the cloves, drain the pumpkin and then make it into a puree in a hand blender or food processor. Put the pumpkin puree and the meat broth back into the saucepan and mix well. Add cheese and sage and stir to dissolve cheese over low heat. Season with salt and pepper.

Serve the pumpkin soup in batches in baking dishes, sprinkling each unit with chopped parsley.

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