Tasty pumpkin soup
Ingredients
1 onion sliced
4 shallots sliced
1 clove garlic crushed
4 tbsp light olive oil
100gr butter
¼ teaspoon ground coriander
¼ tsp grated nutmeg
bouquet garni ( bay leaf, thyme, parsley stalks)
1 kg pumpkin peeled and cut into chunks
1 litre chicken or vegetable stock
150 ml cream warmed
4 dessertspoons ricotta
freshly ground black pepper.
Method
Sauté the onions, shallots and onions in the oil and butter in a heavy saucepan over a gentle heat until soft but not coloured.
Add the coriander, nutmeg and bouquet garni and cook until aromatic.
Add pumpkin and stock and bring to a simmer. Cover with baking paper and a lid and cook gently until the pumpkin is tender.
Discard the bouquet garn. Blend the mixture until smooth and reheat then add the cream.
To serve , ladle soup into four bowls place a spoonful of ricotta in the centres and finish with a little black pepper.
