南瓜湯 (PUMPKIN SOUP)Ingredients :-
2 tablespoons olive oil
1 small onion (100g), thinly sliced
½ rib celery (50g), thinly sliced
1 small zucchini (50g), thinly sliced
½ small pumpkin (300g peeled weight), thinly sliced
1 small potato (100g), peeled and thinly sliced
500ml water
200ml milk
Salt and pepper to taste
Garnish :
2 tablespoons pumpkin seeds (raw or roasted)
A few additional drops olive oil
1 cup pumpkin or sweet pea shoots, lightly blanched (optional)
1. Heat oil in a roomy saucepan over medium heat and add onion, celery and zucchini. Cook, stirring occasionally, until vegetables are tender and translucent (about 20 minutes). Be careful not to allow vegetables to brown.
2. Add pumpkin and potato and continue cooking another 10 minutes on medium-low heat. Add water and bring mixture to the boil. Turn down heat and simmer till all vegetables are tender. (Potatoes and pumpkin should be quite mushy). Season soup lightly with salt and pepper. Take pan off the heat.
3. Cool soup to lukewarm. Pour half the soup into the jug of an electric blender and whiz to make a smooth puree. Combine this with the soup remaining in the pan and add milk. Reheat to boiling point, taste and adjust seasonings.
4. Ladle into soup bowls and top with a sprinkling of pumpkin seeds, a few blanched pumpkin shoots and a drizzle of olive oil. Serve immediately.
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