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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simple, easy going recipe, wonderful when is cold out there. I've cooked this several times and my friends just love it. Ingredients:
2 tablespoons olive oil |
1 large white onion, chopped |
1 deveined stalk celery, chopped |
3 cloves garlic, whole |
1 stalk ginger, peeled (about 40gr) |
800 grs pumpkin, cubed |
3 cups vegetable stock |
1 cup milk |
3 really big tablespoons honey |
1/2 cup cream |
1/4 teaspoon herbes de provence |
sea salt and fresh black pepper |
garnish: fresh crem, olive oil and paprika |
Directions:
1. Heat oil over medium temperature, add onions and celery. Saute until onions are translucent
2. Add garlic, ginger and pumpkin, saute just for 2 minutes.
3. Add the vegetable stock, and milk. If you don't want to use milk, you can substitute it for vegg stock as well. Lower down the heat .Let simmer for 20 minutes, or until the pumpkin is cooked.
4. Add the milk, honey and the seasonings.
5. Puree in blender or food processor.
6. Season to taste (if needed)
7. Serve with a dollop of cream, drizzle some good quality olive oil, sprinkle some paprika and enjoy it!
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