Roasted pumpkin soup with garlic crutons

Roasted pumpkin soup with garlic crutons

No. of Portions 4

Ingredients QTY Unit
Yellow / red pumpkin 500 Gm
Onion 50 Gm
Olive oil 15 Ml
Carrot 30 Gm
Flour 15 Gm
Milk 150 Ml
Fresh cream 50 Ml
Rosemary 3 Sprigs
Sliced bread 1 Slice
Garlic 3-4 Flakes
Butter 15 Gm
Salt & white pepper powder To taste


Pre-preps:
1. Peel and crush garlic and mix with butter.
2. Toast bread on one side, then apply garlic butter and toast the other side. Cut into cubes.
3. Peel and deseed the pumpkin. Peel carrots and onion. Cut all these into chunks.
4. Boil carrots and keep aside.

Method:
1. Mix onions, pumpkin, rosemary and olive oil.
2. Put into a pie dish and roast in a hop oven till it colours lightly.
3. Allow to cool, then add carrots and puree till smooth.
4. Reheat, add sufficient salt and pepper powder. Adjust the consistency with a whitewash (mix together milk and flour).
5. When hot, remove from the fire and finish off with fresh cream.

To serve:
Pour the hot soup into cups and add the garlic croutons.

Standard:
Pale yellow in colour. Fairly thick consistency. Mild taste of pumpkin, adequately seasoned and served hot with neatly cut and browned garlic croutons.