Ingredients
1½ teaspoons salt
400g fresh pumpkin, diced
1 onion, chopped
2 sprigs fresh thyme, stems removed
1 clove garlic, minced
5 whole black peppercorns
100ml thickened cream
chopped fresh parsley to garnish
Preparation method
1. | Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low, and simmer for 30 minutes uncovered. | ||
2. | Purée the soup in small batches using a food processor or blender. | ||
3. | Return to pot and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in the cream. Pour into soup bowls and garnish with fresh parsley. |
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