Karin's Creamy Pumpkin Soup

Recipe by Karin...
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READY IN: 40mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, seed and dice the pumpkin.
  • Saute the onion and garlic in a deep pan.
  • Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
  • Add Chicken stock and bring to the boil.
  • Reduce the heat, and add Bay leaves.
  • Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
  • Remove from the heat and using a blender, puree the soup.
  • Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
  • Beat the egg YOLKS and cream together.
  • Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
  • Pour it back into the soup and heat.
  • Do NOT boil.
  • Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
  • Serve piping hot!
  • and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
  • YUUUUUUUMM!
  • Enjoy!
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