Tuesday, August 2, 2011

Creamy Pumpkin Soup

1/2 pumpkin - remove outer skin and seeds and cut into slices
1 carrot - peeled and sliced
1 potato - peeled and sliced
1 white onion - peeled and sliced
1 cup chicken stock
3 tbsp fresh milk
salt and pepper to taste
pinch of cinnamon powder
half and half
2 basil leaves
1 tbsp olive oil

  1. Heat up oil in a pan.  Saute the onion till fragrant.  Add 1 tbsp butter and melt it.  Add pumpkin, carrot and potato slices and fry for 1 minute.
  2. Add chicken stock and cover.  Bring to a boil and simmer for 5 to 10 minutes or till ingredients are softened 
  3. Transfer to a blender and puree the soup till it is smooth and creamy.
  4. Pour the pureed soup back into the pan and stir milk into it.  Add salt and cinnamon powder to taste.
  5. Ladle into a serving bowl.  Garnish with freshly ground pepper, half and half cream and sweet basil.
  6. Serve warm with some crusty bread.

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