Pumpkin Soup
Ingredients
Pumpkin/Squash 1 kg.
Onion finely chopped 1 large
Ginger finely chopped 1 tsp
Vegetable stock 500 ml.
Fresh cream 100 ml.
Olive oil 2 tbsp
Pepper powder ½ tsp
Salt as per taste
Peppermint leaves to garnish
Preparation
Peel, deseed and cut the pumpkin into small pieces.
Heat oil in a pan, add the chopped
onion, ginger and saute well. Now all the pumpkin pieces and stir well. Close the pan using an appropriate lid and
cook for 5-10 minutes stirring occasionally till the pieces become soft and
cooked. Remove from heat and allow to cool,
Brig the vegetable stock to a boil,
add the pepper powder and allow to simmer for 5 minutes.
Meanwhile mash the cooked pumpkin
pieces using a hand mixer of blender and add to the simmering vegetable stock
and allow to boil. Add the fresh cream
to it, mix well and allow to boil. Add
salt and pepper powder if needed.
Serve garnishing the pumpkin soup
with mince leaves.
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