Indulge in the velvety goodness of Creamy Pumpkin Soup – a perfect blend of garlic-infused vegetables, rosemary, and luscious pumpkin. Drizzle with fresh cream, sprinkle black pepper and pumpkin seeds for a delightful presentation.
INGREDIENTS:
2 tbsp Oil
2 tbsp Garlic (roughly chopped)
1/2 cup Onion (Diced)
1/2 cup Carrots (roughly sliced)
1 sprig Rosemary
1 cup Pumpkin (roughly sliced)
Salt to taste
1 litre Vegetable Stock
2 tbsp Fresh Cream
1/2 tsp Freshly Crushed Black Pepper
Salt to taste
METHOD:
1. Heat oil in a wok, add chopped garlic, stir, and cook for 1-2 minutes.
2. Add diced onions and roughly sliced carrots, stir, and cook for 2-3 minutes.
3. Add a sprig of rosemary, stir, and cook for a minute.
4. Add roughly sliced pumpkin and salt, stir, and cook for a minute.
5. Pour in 1 litre of vegetable stock, stir, cover, and cook until the pumpkin is mushy.
6. Cool down, transfer to a grinding jar, and make a fine puree.
7. Strain the pumpkin puree using a sieve into the wok.
8. Add fresh cream, freshly crushed black pepper, and salt. Mix well and cook for 2-3 minutes.
9. Your creamy Pumpkin Soup is ready! Serve hot, garnished with fresh cream, freshly crushed black pepper, red chili flakes, and pumpkin seeds.
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