The ultimate convenience of making soups is in the usage of fresh or staple ingredients we stock up at home. However, the right ingredients should be used with the right cooking methods so that their distinct flavors blend well. The right ingredients may not necessarily mean plenty of ingredients. Likewise, the right cooking methods are not about spending hours in the kitchen. A clever mix of ingredients can make an interesting dish that is easy to prepare like this pumpkin soup.
There's two parts to this dish. First is to simmer the pumpkin cubes till tender and blend/process to a thick puree, followed by incorporating it into the crispy fried garlic, shallots and milk/cream. It's a simple soup yet the taste is a revelation, thick and heavy with a thin layer of olive oil and bits of fried garlic and shallots floating on top.
1/4 pumpkin - remove skin and seeds and cubed
4 shallots - chopped
4 garlic - chopped
1/2 cup milk/cream
3 tbsp olive oil
Pepper and salt for tasteMethod
Simmer pumpkin with two cups of water till soft and tender.
Blend/process for a thick puree.
Meanwhile, fry garlic and shallots in olive oil till crispy.
Pour in puree, milk/cream and season with pepper and salt.
(Note: you can add water if the puree is very thick)
Simmer till heated through.
Serve soup with toasted bread slices.
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