Pumpkin Soup

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(Serves 2)

  • - 2 tbsp unsalted butter Elle & Vire

  • 1 medium leek (only the white parts), finely chopped

  • 1 garlic clove, finely chopped

  • 1 tsp cumin

  • -½ tsp coriander

  • -¼ tsp nutmeg

  • -1 kg imported red pumpkin, diced

  • -1 large potato, peeled and diced

  • -1 ltr chicken or vegetable stock

  • -salt, pepper, to taste

  • -fresh cream, to serve

  • -cayenne pepper, to serve, according to taste

  • -microgreens, to serve

  1. In a medium pot over heat, melt butter, sauté onion and leek until tender and add the garlic and seasonings without browning, stirring for about half a minute.

  2. Add the pumpkin, potato and stock. When it starts to boil, reduce heat and simmer for half an hour.

  3. When cooler, puree the soup in a blender. Taste for seasoning.

  4. Topped with cream, cayenne pepper and microgreens.

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