Ingredients
1 Lrg onion
4 cloves garlic, diced
1 tsp ginger, grated on micro-plain
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste
4 cloves garlic, diced
1 tsp ginger, grated on micro-plain
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste
Crusty Garlic and Herb Breads to serve
Method
1) Fry off on and garlic until onion is translucent.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty garlic breads.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty garlic breads.
No comments:
Post a Comment