Pumpkin Soup with Great Southern Truffles Oil

Ingredients:

• 1 medium onion

• 2 medium carrots

• 2 sticks celery

• 3 cloves garlic, chopped to a paste

• 1 kg pumpkin, cut, peeled and roasted

• 2 litres stock

• Great Southern Truffles Infused Extra Virgin Olive Oil

Method:

1. Chop onion, carrot and celery and sauté till soft. Add garlic and sauté 2-3 mins

2. Add pumpkin and stock and bring to boil

3. Simmer until pumpkin is soft and liquid has reduced a little

4. Blend and serve with a drizzle of Great Southern Truffles Infused Extra Virgin Olive Oil and cream if desired

Learn more about our Truffle Olive Oil