Creamy Pumpkin Soup
Ingredients
750g pumpkin
60g butter
5 spring onions, whites only, finely chopped
2 cloves garlic
3 cups water
1 tsp of sea salt
½ cup Tatua Cheese Sauce
¼ cup Tatua Culinary & Whipping Cream
2 tsp of brown sugar
Method
- Cut the pumpkin into pieces leaving the skin on. Scrape out the seeds and put aside.
- Melt the butter in a pan.
- Add the spring onions and garlic and cook until soft (approx. 3-4 minutes).
- Add the pumpkin seeds and cook for 4 minutes.
- Add 3 cups of water and salt, bring to the boil and reduce heat. Place the cut pumpkin into a metal colander and place over the stock. Cover and simmer for 25 minutes or until tender.
- Remove the cooked pumpkin and set aside. Strain the stock through a sieve and place into a food processor.
- Remove the pumpkin skin from the cooked pumpkin and discard, add the pumpkin to the stock.
- Process on low until smooth.
- Mix in the Tatua Cheese Sauce, Tatua Culinary & Whipping Cream and brown sugar and combine well.
- Serve warm.
