1/4 pumpkin - remove skin and seeds and cubed
4 shallots - chopped
4 garlic - chopped
1/2 cup milk/cream
3 tbsp olive oil
Pepper and salt for taste
4 shallots - chopped
4 garlic - chopped
1/2 cup milk/cream
3 tbsp olive oil
Pepper and salt for taste
Preparation:
Adapted http://en.petitchef.com/recipes/starter/pumpkin-garlic-soup-fid-1521883?in=nl_daily&nl_id=3248059&nl_key=d02f8983b92d38aebd2789294866ee4f&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email_ovh&utm_content=photo#uPGk1LEy07s0xOfD.99
Step 1 Simmer pumpkin with two cups of water till soft and tender.
Blend/process for a thick puree.
Meanwhile, fry garlic and shallots in olive oil till crispy.
Pour in puree, milk/cream and season with pepper and salt.
(Note: you can add water if the puree is very thick)
Simmer till heated through.
Serve soup with toasted bread slices.
Blend/process for a thick puree.
Meanwhile, fry garlic and shallots in olive oil till crispy.
Pour in puree, milk/cream and season with pepper and salt.
(Note: you can add water if the puree is very thick)
Simmer till heated through.
Serve soup with toasted bread slices.
Adapted http://en.petitchef.com/recipes/starter/pumpkin-garlic-soup-fid-1521883?in=nl_daily&nl_id=3248059&nl_key=d02f8983b92d38aebd2789294866ee4f&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email_ovh&utm_content=photo#uPGk1LEy07s0xOfD.99
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