Creamy Pumpkin Soup (2) - 南瓜浓汤

Recipe:

Ingredients: 

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

Seasoning:

1/2 teaspoon black pepper

salt to taste

Garnishing:

100 ml fresh cream

Mixed herbs (optional)

Method:

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.

ENJOY