26 January 2018

Pumpkin Soup

Ingredients (4 servings):
  • 1 pumpkin (can be Hokkaido, butternut), approx 1.6 kg, cut into pieces for roasting
  • 1/2 tsp salt
  • a drizzle of olive oil
  • 500 ml vegetable stock
  • 1/8 cup maple syrup
  • 2 tsp minced ginger
  • 200 ml heavy cream
  • 1/4 tsp ground nutmeg
  1. Roast the pumpkin (drizzled with olive oil and sprinkled with salt) on 200°C until soft, around 40 min.
  2. Put it in a larger pot, together with the stock, syrup, and ginger, and simmer for 10 minutes.
  3. Remove from the heat and blend using an immersion blender.
  4. Add the cream and nutmeg and heat up again, until it simmers.
  5. Server with toasted bread.
Source: http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330

No comments:

Post a Comment