- 2lbs 4oz Pumkin
- 1 Onion sliced
- 1 garlic clove
- 3 Tbsp Butter
- 3 1/2 cup vegetable stock
- 1/2 tsp ginger
- 1 tsp lemon juice
- 1-2 bay leaves
- 1 2/4 cup milk
- Salt and pepper to taste
- Garnish with:
- 4-6 Tbsp Heavy cream
- chives
- Potato(optional)
Peel pumkin and remove all the seeds.
Cut Pumkin into cubes approxamately 1 inch in size.
Melt butter in a heavy bottomed sauce pan. Add onion and Garlic, fry on Low until soft.
Add Pumkin, cook for 2-3 minutes.
Add stock and bring to a boil on Medium.
Season with salt and pepper.
Add ginger, lemon juice and bay leaves.
Cover and Simmer (on low) for 20 minutes until pumkin is soft.
Remove bay leaves.
Let cool a little bit then press through a strainer or use a food processor to make smooth. (You can also leave the chunks in it, you could add cubed potato to the soup and have a chunky pumkin soup).
Pour into sauce pan and milk, slowly reaheat.
Add Garnish.
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