Take your pumpkin soup to the next level with unique tantalizing flavor of cardamom. It will leave your family wanting more.
Ingredients
1 OZ / 30 G butter
2 OZ / 50 G shallots
2 CLOVES garlic
17.5OZ / 500 G pumpkin
1 TSP cardamom
20 OZ / 600 ML vegetable stock
3.5 OZ / 100 G crea
1 PINCH salt
1 PINCH white pepper
2 EA bay leaves
Directions
Peel and cut your pumpkin into chunks. Add pumpkin to the mixing bowl and chop for 10 seconds / speed 6. Remove the pumpkin from mixing bowl and set aside.
Peel your shallots and garlic then add them to the mixing bowl. Add cardamom and bay leaves, chop for 5 seconds / speed 10.
Add the butter to the mixing bowl. Remove the measuring cup, sauté for 5 minutes / 265°F|130°C.
Add your hot stock and pumpkin to the mixing bowl. Cook for 25 minutes / 230°F|110°C / speed 2 / stir.
Add salt, white pepper and cream to the mixing bowl. Blend for 30 seconds / speed 10.
Add the soup to the bowl garnishing with some parsley and more cream. Enjoy your dish!
