Cream of Pumpkin Soup
Ingredients: 1.5kg@pumpkin(peeled, deseeded & cut into small pieces) 20g@butter 1@shallot(minced) 2 cloves@garlic(peeled & crushed) 1 tsp@dried oregano 3@bay leaves 2@white cardamoms 500ml@chicken stock 1L@water 100ml@whipping cream to taste@salt to taste@pepper
Mix pumpkin pieces with the melted butter and roast in a preheated oven at 200°C until lightly caramelized on the outside. Alternatively, sauté the pumpkin pieces with melted butter in a pan until caramelized. Heat 1 tbsp oil in a soup pot with the crushed garlic cloves. Add the minced shallot and cardamom and sauté over low heat until the ingredients start to release their fragrance. Put the pumpkin into the soup pot with the bay leaves and dried oregano. Add the chicken stock and water. Bring to a boil and then turn the heat down to low. Simmer for 30 minutes with lid on. Take the soup off the heat and leave to cool. Remove the bay leaves and blend the soup until smooth. Pass the soup through a strainer to get rid of any tough fibres. Just before serving, reheat the soup over low heat and stir in the whipping cream. Adjust the seasoning and serve hot.
Roasting or frying the pumpkin until caramelized helps to concentrate the flavor of the vegetable. This will give the soup a fuller and sweeter taste of pumpkin.
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