Simple Pumpkin Cream Soup 南瓜忌廉湯
Fresh Pumpkin 600 g
Shallot 3 pcs
Garlic 3 cloves
Onion 1 pcs
Vegetable stock 500ml
Single cream 100ml
Brush the pumpkin clean, then slice.
Peel and finely slice the shallot, onion and garlic.
Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, onion, garlic and pumpkin, pop the lid on and cook gently until softened under a low heat.
Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.
Season to taste with salt and black pepper, then whiz with a stick blender until smooth.
Pour in the cream, bring just back to the boil, then turn off the heat.