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
Method:
Chop onion, carrot and celery and sauté till soft. Add garlic and sauté 2-3 mins
Add pumpkin and stock and bring to boil
Simmer until pumpkin is soft and liquid has reduced a little
Blend and serve with a drizzle of Great Southern Truffles Infused Extra Virgin Olive Oil and cream if desired
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