Monday, April 7, 2014

Creamy Pumpkin Soup (2) - 南瓜浓汤


1 potato
800 g orange-fleshed pumpkin  (without skin)
100 g large onion, peeled and cut
50 g celery, peeled and cut
150 g carrot , peeled and cut
2 pip garlic
30 g soft butter
1000 ml chicken stock or more, adjust to your liking and preference

1/2 teaspoon black pepper
salt to taste

100 ml fresh cream
Mixed herbs (optional)

1)  Peeled pumpkin, discard seeds and cut into pieces.  
2)  Melt butter in a large, deep pan over low heat. When hot, saute onion,  garlic until fragrant.  Add pumpkin, celery, carrot, potato cook for 5 to 10 minutes, then add stock.  Bring to a boil and simmer on low heat until vegetables are soft.
3)  When soup is done, let it cool  slightly, then transfer to a blender in 2 batches and blend until smooth and fine.
4)  Transfer blended soup to a clean pot and reheat over medium-low heat until  hot (keep stirring while cooking).  Add salt and pepper to taste.
5)  Add fresh cream and mixed herbs, serve.


1 comment:

  1. Veronica, how yummy is that! Would love to have a bowl of your pumpkin soup with extra cream :)