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| Pumpkin Soup |
Ingredients
1 tablespoon olive oil
4 glasses chicken stock
2 onions
pepper and salt
1 leek, sliced (reserve 1/3rd of it to saute later)
Garnish: 4+ tablespoons thick creamy yoghurt ; also sauteed leeks
4 cloves garlic (chopped)
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon honey
2 pounds pumpkin
Cooking Instructions
First heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent. Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes. Pour in the stock, raise the heat, and bring to a boil. Reduce the heat, cover, and let simmer for half an hour, until the pumpkin is soft. Puree in a blender, solids first. Pour back into the pan and reheat. Season to taste with the salt and pepper. When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping tablespoon of yoghurt into each bowl, later top each with some sauteed leeks.
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