|1 clove||Garlic, crushed|
|2 Tbsp||Grapeseed oil|
|100 g||Unsalted butter|
|¼ tsp||Ground coriander|
|¼ tsp||Whole nutmeg|
|1||Bouquet garni, bay leaf, thyme and parsely stalks in a muslin bag|
|1 kg||Butternut pumpkin, peeled and cut into chunks (Main)|
|1 pinch||Sea salt|
|1 Ltr||Vegetable stock, or chicken stock|
|4 Tbsp||Ricotta cheese|
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- Sauté the onion, shallots and garlic in the oil and butter in a heavy saucepan over a gentle heat until soft but not coloured.
- Add the coriander, grated nutmeg and bouquet garni and cook until it is aromatic.
- Add the pumpkin(peeled, seeded and cut into chunks), salt and stock. Bring to a simmer, cover with a disc of baking paper and a lid and cook gently until the pumpkin is tender. Discard the bouquet garni. Blend till smooth with a blending stick. Return the soup to the rinsed-out pan and reheat, finishing with the cream.
- To serve, ladle the soup into 4 heated bowls. Place a spoonful of ricotta in the centre and grind some black pepper on top. You can serve with some fresh herbs if you wish.